Kale chips aren’t new. One might even say they’ve been trending off and on for a while. But for real, they are a great way to get that salty-snack-fix, while actually eating something full of nutrients. I have a quick tip for kale chips today that might make them worth a try if you haven’t already made them.
I tried making kale chips quite a few times, but didn’t ever have success in creating actual crunchy, able-to-be-grabbed “chip” consistency. But for some reason I had been thinking it was easier to buy bagged kale for making this snack. Then one day my husband picked up the kale for me, and he noticed whole stalks of kale were way cheaper than bagged kale leaves, so of course that’s what he brought home. That’s when I discovered I could create way better kale chips if I use whole stalks of kale, and tear them myself. I also have a confession to make. I will throw you out of the way and take all the salt and vinegar chips there are if I have the chance. Even though I don’t really care for regular potato chips. Because salt and vinegar.
So here is a super simple recipe that makes a quick, salty – vinegar-y snack that’s full of nutrients as well.
- 2 large bunches of kale stalks
- large pinch (about ½ teaspoon) kosher salt
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- Preheat oven to 375 degrees.
- Strip leaves from kale stalks and tear by hand into large bite-sized pieces.
- Whisk together olive oil and vinegar.
- Toss kale leaves in oil and vinegar mixture, lightly massaging to soften the leaves.
- Place kale onto parchment-lined rimmed cookie sheet and sprinkle with sea salt.
- Bake kale for 20 minutes or until dry and crispy, checking and turning kale after ten minutes.
What’s your favorite salty snack? Do you have a favorite kale chip recipe?
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