- 4
Ingredients
- 1 bunch kale
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons vinegar(optional)
- 1 teaspoon sea salt
Preparation
Step 1
Rinse kale in a colander. Remove the tough inner stems. If using curly-leaved kale, discard the stems and tear kale into potato-chip-size pieces. If using lacinato kale(also known as dinosaur kale, black kale, Tuscan kale, etc), remove stems with a sharp knife, leaving two long strips. Thoroughly dry the pieces, preferably with a salad spinner. If you don't have a salad spinner, gently dry with a soft dish towel.
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Place the kale in a large bowl. Drizzle with olive oil and toss until the chips are evenly coated. Add vinegar(if using) and toss again. Place kale on baking sheet in a single layer. Bake for 10 minutes or until the chips are just crisp. (You may need to bake in more than one batch. Be careful not to over-bake; kale chips burn easily.) Remove from oven. Season with sea salt. Serve immediately. Store leftovers in an airtight container.