I got a big beautiful bunch of green curly kale from my CSA this week and I knew right away that I would use it for making my super simple Kale Chip recipe.
I must admit when I first heard of Kale Chips I was a bit skeptical. Sounded like hippie food to me. No way these things were going to be tastier and more addicting than potato chips. But I was wrong. It happens sometimes. Some lady at a farm stand in Palo Alto, California convinced me to taste one back in like 2010 and I was hooked. And I’ve been making and enjoying kale chips at home every since.
Kale chips are incredible. You won’t believe how much kale you can eat when its in this form. Light, crispy, salty AND way better for you then potato chips or crackers. Kale chips will definitely satisfy your snack food cravings. I sat on the couch and ate the entire bunch while watching a re-run of Grey’s Anatomy. And I didn’t feel guilty about either of those things! So grab a bowl and get snacking!
Cheers,
Liz
Ingredients
- 1 big bunch of kale
- 2 tablespoons extra-virgin olive oil
- 2 tsp. balsamic vinegar
- A few pinches of sea salt
Instructions
- Pre-heat your oven to 350 degrees. Get out a large rimmed baking sheet and set it aside.
- Remove the thick central stems from the kale and discard. Tear or cut the leaves into large pieces (about 3-4 inches each). Wash and dry the kale leaves. You want the leaves to be really dry (a salad spinner works great for this) so they crisp up nicely.
- Spread the kale leaves out onto your baking sheet. Drizzle the olive oil and the balsamic vinegar over the leaves. Then using your hands, massage the oil and vinegar into the leaves until they are well coated and they appear shiny. Sprinkle with sea salt. Place in your pre-heated oven and bake for 10 minutes. Remove the pan from the oven and gently stir the kale leaves. Return the kale leaves to your oven for an additional 10-12 minutes, or until the kale leaves are crisp but not burned (they will appear darker in color). Allow them to cool slightly. Kale chips are best when eaten shortly after baking.
Notes
1. You don’t want the leaves to be too crowded on your baking sheet. If they are over-crowded they will steam and soften instead of crisping up. So depending on how large your bunch of kale is, you may need to get out a second rimmed baking sheet to give them enough space.
