I’ve heard about kale chips. I’ve tried them a few times, but never bothered to make them. Seriously, how good can baked greens be?
After seeing kale at the farmer’s market, I was inspired to give them another shot. Now I see what the craze is about. They were unbelievably delicious and satisfy every crispy, crunchy, salty craving you could ever have. I devoured them in one sitting…and I don’t feel a bit guilty about it!
Super simple to make, I foresee many kale chips in my future. The only problem, how can you take them on-the-go? They are so fragile; I don’t know how you would pack them. Any suggestions?
Recipe for Kale Chips
Ingredients
- 1 bunch (8 ounces) Kale
- 1 tablespoon olive oil
- 1 teaspoon sherry vinegar or red wine vinegar
- Kosher salt and Freshly ground black pepper
Instructions
- Preheat oven to 250ºF. Line 2 sheet pans with parchment paper.
- Remove stems from kale and trim into bite size pieces. Place in a bowl and mix with olive oil and vinegar. Season with salt and pepper. Spread kale leaves in an even layer on the sheet pans. Bake for 20-25 minutes or until kale leaves are crispy.
Serves 4
Ooh I am going to try this! I’m always looking for creative ways to eat vegetables!
Hi Jessie,
Enjoy! This is a great way to eat kale – it would also be delicious with spinach or chard!
~Emily
I always carry them in my purse or on the seat of my car in a plastic baggy. Yes, they do break apart, but i just eat them carefully. Aren’t they just soo yummy!!! I cannot wait til the spring when our farmers markets open around here for the Kale, rather than getting it in the grocery store.
Hi Nikki,
You’re right – they are just too delicious not to carry with you. I guess I’ll just have to be extra careful!
~Emily
This is a definite one to try! I wanted a kale recipe. Now I have one.