It’s a quick kale chip recipe with a good flavor. You can eat them the way they are as a healthy snack or grind them for topping on a bowl of rice. Very versatile.
Adapted from various places + "trial & error"
- 1-2 bunches Curly Kale
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Sea Salt to taste
Preheat the oven to 350F.
Rinse the kale and dry well, then remove the thick stems. Cut or tear the leaves into 1-2 inches pieces. In a bowl, mix olive oil and apple cider vinegar. Toss the kale into the vinaigrette until coated. Line a baking sheet pan with parchment paper, spread the leaves in a single layer. Sprinkle salt. Bake until crisp but not burnt, about 15-20 minutes. Edges of the leaves should be brown. Cool on a baking sheet.
Try not to burn the kales.