There are a million recipes for kale chips, and they are all basically the same. I’m not creating anything new here. We haven’t done this in probably a year. Maybe it’s a summer thing? Regardless…This was devoured by the whole family today and will definitely be on our radar. I do think this type kale was especially good for “chips”. It was a locally grown lacinto variety. It’s easy to work with for this because it’s flat. Good for drying and seasoning.
- 1 bunch kale
- Optional: 1 TB red wine vinegar
- Preheat oven to 350.
- Pull or cut vein/stems from kale. Rip or cut into big bit size pieces. Rinse and dry.
- Line 2 baking pans with parchment paper. Add kale in single layer to pans. Sprinkle or spay with a small amount of oil. Lightly salt.
- Bake for 12 minutes.
- Lightly toss with vinegar.
I liked using spray oil with this. (can or Misto) Regular olive oil is heavy and requires more to coat. I think that also leads to a more unpredictable cook time. I’m not convinced the parchment paper is necessary. I’ll try it without next time just to experiment.
This was a very welcome lunch side-dish treat. Any one of us could have eaten the entire bowl. 🙂 These looked so good I was a dope and forgot to photo the final result!Tags: chips, kale, recipe, side dish