Description
Crispy, salty oven-baked kale chips, tossed with olive oil and a splash of balsamic vinegar - fiendishly addictive.
Ingredients
- 1 bunch kale (about 8 ounces)
- 1 tablespoon olive oil (or vegetable oil)
- 1 teaspoon balsamic vinegar (optional)
- 1 teaspoon kosher salt, divided
Instructions
- Heat the oven: Heat the oven to 300°F.
- Prep the kale: Fold each kale leaf in half along the stem, and cut out the stem. Cut each half leaf into 3 pieces, about 2 to 3 inches square.
- Coat the kale: Toss the kale with the olive oil and vinegar until evenly coated. This takes longer than tossing a salad - the ridges in the kale trap the oil.
- Spread on baking sheets: Spread the kale in a single layer on two baking sheets, and sprinkle with 1/2 teaspoon of the salt.
- Bake: Bake for 15 to 25 minutes, until the kale is papery and crisp, and just starting to turn a dark olive color.
- Season and serve: Sprinkle with the remaining 1/2 teaspoon salt. Let cool for 15 minutes (or as long as you can wait), then serve.
Notes
Don't undercook the kale - you want it shatteringly crisp. A little overcooking is OK, but the longer it cooks past crisp, the more bitter it gets. I like a hint of bitterness, so I go for olive green. If they're too bitter for you, pull them as soon as they're crisp, about 15 minutes.
Vinegar: Use whatever vinegar you have on hand. I like the sweetness of balsamic, but sherry vinegar and white wine vinegar work too.
No vinegar: Leave it out if you like. My favorite potato chips are salt and vinegar, so I like the sour kick.
Looking for braised kale instead? Try my Instant Pot Kale with garlic and lemon.
Inspired by Michael Pollan's The Omnivore's Dilemma.
- Prep Time: 10 minutes
- Cook Time: 25 minutes