Yep, I’m one of those people. I love Kale. I loved it before it was cool, and I’ll love it after it’s cool. We’ll probably both be chilling together in our old age, telling all the youngin’s about our adventure’s we’ve gone on. This being one. Kale chips in my opinion are here to stay. If you aren’t a big fan of Kale try this recipe. You’ll second guess everything that you know.
Salt and Vinegar Kale Chips
2 Leaves of Kale
1 tbl. Olive Oil
2 tbl. White Vinegar
Pinch of salt
Pinch of garlic powder
*Extra 1/2 tsp. White Vinegar optional
Preheat the oven to 300 degrees.
Rinse and dry two large leaves of kale thoroughly.
Remove the leaves from the stem, and toss them with olive oil and seasonings. Reserve an additional 1/2 teaspoon of vinegar for later.
Lay a single layer of leaves on a parchment lined baking sheet, and bake for 25 minutes.
Once the kale leaves are flat and crispy, remove them from the oven. Allow them to completely cool before serving.
If you are like me, and love vinegar, toss the chips with an additional 1/2 teaspoon of vinegar. Make sure to coat all the chips with it. But if you want a milder taste, leave the additional vinegar out.
Be careful because you just might become a kale convert.