Salt & Vinegar Kale Chips

Man, It is so great to be back and blogging! I missed you guys last week! Between loosing power for 2 days and recovering from not being able to leave the house  I am happy to finally go grocery shopping and to be back at blogging!Never thought I would ever say I was so happy to go grocery shopping. Or to even be able to turn on my oven.


So I get it. You have seen kale chips everywhere. Pinterest, Twitter, and all of the other awesome blogs you follow. I have been making kale chips for awhile and never blogged about them until today. Why? Because I am completely and utterly obsessed with salt and vinegar potato chips. There is something about the super salty and tart taste of these chips that makes them a favorite snack in my book. It sounds gross. but I really like them with french onion dip. MMMmmm. Now I want them.

This is the exact reason why I am writing about these chips! I have never seen salt and vinegar kale chips before. And let me tell you.. these are delicious. Let's get real. Kale chips are not potato chips, but they do the trick! I used white vinegar, but the recipe I used from Foodness balsamic vinegar so feel free to use whatever vinegar you have on hand.

Salt & Vinegar Kale Chips

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 bunch kale, 6 to 8 stems or 12 ounces
• 2 tbsp olive oil
• 2 tsp white vinegar
• kosher salt

Instructions

1. Preheat oven to 350 degrees F.
2. Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well.
3. Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn kale, and bake for 6-9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to get even heat. (*in order to do a single layer, I needed two baking sheets. A single layer is important for crispy results, rather than steaming them. By using 2 sheets I avoided the need to remove crisp pieces as they were done, and the kale was crisp after about 9 minutes total).