Salt and Vinegar Kale Chips

I found Kalyn's recipe for Kale Chips when I was perusing her site for South Beach diet recipes. We made them yesterday afternoon . . . and the entire tray was gone in about 2 minutes! Even my kids ate them. They were FANTASTIC.

This recipe is almost exactly like the recipe on her blog.

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (any vinegar you like will work)
sea salt to taste

Preheat oven to 300.

Cut kale from stalks and tear into small pieces (chip-sized is good!). Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag. Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. Be sure to check them every 10 minutes or so, to make sure they aren't over-cooked.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

My husband was suggesting we try other flavours next time, so I think we'll give it a go!

Let me know if you give this a try - I can assure you, you will not be disappointed!