Ingredients
Method
- In addition, this yields Vinegar & Salt Kale Chips.
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking.
- Place the 4.0 cups (8.0 oz / 225g) of chopped kale into a large mixing bowl.
- Drizzle the 1.0 tbsp. (0.5 oz / 15g) of apple cider vinegar and 1.0 tsp. (0.16 oz / 4.5g) of extra virgin olive oil evenly over the kale leaves.
- Sprinkle the 0.5 tsp. (0.1 oz / 3g) of sea salt over the bowl.
- Massage the ingredients gently into the kale using your hands for about 1 to 2 minutes, ensuring every leaf is thoroughly and evenly coated with the oil and vinegar mixture.
- Spread the massaged kale out onto the two paper-lined baking sheets in a single, even layer, making sure the leaves do not overlap so they crisp up rather than steam.
- Bake in the preheated oven for approximately 12 minutes, watching closely toward the end of the cooking time, until the edges are nicely browned and crispy.
- Remove the baking sheets from the oven and let the chips cool completely on the pans for about 10 minutes before serving, which allows them to crisp up even further.
- Dry the Leaves Completely: Moisture is the ultimate enemy of a crispy chip.
- After washing your kale, use a salad spinner and pat the leaves bone-dry with a clean kitchen towel. Any residual water will cause the kale to steam in the oven instead of crisping.
- Do Not Overcrowd the Pan: The recipe specifies two baking sheets for a reason. If the leaves overlap, they will steam. Give them plenty of breathing room to ensure maximum crunch.
Watch Them Like a Hawk: Baking at 375°F (190°C) is highly efficient, but the line between perfectly crispy and burnt is incredibly thin at this temperature. Start checking them around the 8-minute mark.
The Power of the Massage: Because this recipe uses a very small amount of olive oil (1 tsp.), massaging the kale is crucial. It breaks down the tough cellulose structure of the kale and ensures the vinegar and oil emulsion coats every tiny crevice.