Baked Salt & Vinegar
Baked Salt & Vinegar Kale Chips
- 1 Bunch Organic Leafy Kale
- 1-2 tsp Organic Red Wine Vinegar
- 2-3 T EVOO
- 1/4 tsp Fresh Black Pepper
- 1/2 tsp Coarse Salt
Preheat Oven to 300°. Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using. You want to have a single layer of kale chips, and no overlapping pieces. Wash Kale and rip into large pieces, removing the stalk. Place into Salad Spinner and spin until dry. In a large bowl, add kale and splash with vinegar. Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar. Next, drizzle the EVOO and add the Salt & Pepper. Massage again for about 15 seconds to coat. Spread out on Baking Sheet(s) and Bake about 15-20 mins. Slow and Low is the key. Watch closely for tips starting to brown and crisp. That’s when you know they are ready. The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots. Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering. Just, BE GENTLE…as these delicious chips are now light and airy and delicate! (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!) Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM. The Kale Chips will “harden” a set up some more after taking them out of the oven. If you overcook them, they will be too delicate and paper thin and crumble. If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad! Happy Kale Chip Making!!!!