Kale Chips

Not only are kale chips a yummy treat, but they are good for you! If someone blindfolded you, I swear you would think you were eating a potato chip. In other words, your kids (and veggie-challenged adults like me) will never know!

Kale chips are great on their own as a snack, or as an accompaniment to a sandwich or veggie burger. They are also fork'n easy to make! There are all different kinds of kale. Personally, I am a fan of Lacinato or Tuscan kale, and I find it works best for this recipe in particular.

Be sure to wash the kale before you begin this recipe, and make sure the kale is completely dry before you dress it, otherwise the olive oil and salt won't stick. Here goes...

Ingredients:

1 bunch organic Lacinato or Tuscan kale torn into ½ inch pieces (pull leaf off of the large stem or rib; discard rib)
3 tablespoons extra virgin organic olive oil
1 tablespoon organic apple cider vinegar
2 teaspoons good sea salt

Directions:

Preheat your oven to 400° F. Whisk the oil and vinegar together, then toss the kale in the dressing until thoroughly coated.

Line a large baking sheet with parchment paper. Place the kale on the baking sheet in a single layer and sprinkle with sea salt.

Put the baking sheet in the oven. As the kale begins to bake, you will notice the kale start to wilt and darken.

Bake the kale for 20 minutes or so, until crispy. I usually bake it for about 10 minutes on each side, but you don’t have to turn it over if you don’t want to. I think it comes out better though.

Note: Everyone’s ovens heat differently, so be sure to watch it and make a note for the next time as to how long it took. While the kale may look black, that doesn’t mean it’s burnt. You’ll know it’s done when it’s crispy!