Kale Chips

yogi's Note:

Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com. I reduced the amount of salt called for in the original recipe thanks to some of the reviews.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 tablespoon apple cider vinegar
• 1 -2 teaspoon salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt a)
• 3 tablespoons olive oil
• 2 bunches kale , rinsed with stems removed

Directions:

1. Cut kale into 2 to 3 inch pieces.
2. Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
3. Try to get all the leaves covered.
4. Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
5. After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
6. Time for baking varies depending on the size of your chips and desired crispness.
7. The outer edges cook quicker than the pieces from near the stem.

Reviews

[BerrySweet]

As written, this is 4 stars, with slight mods this is 5 stars! I used 2 tablespoons apple cider vinegar & 2 tablespoons olive oil. Then I baked them at 300 degrees for 20 minutes. Unlike some others who described a burnt ash taste, we did not experience this at all! It sounds like others burnt theirs. As long as you keep an eye on them and remove the ones that look "done" and keep the oven temp lower, they will be fine. Also I only used 3 shakes of the salt shaker on the whole batch... which is maybe 1/8 teaspoon. 1-2 teaspoons would be way too much for us!

[TJ-Montana]

These are very good; I love kale so was pleased to find this recipe. I doubled the ACVinegar to 2 tbs and used 1/2 tsp salt... we can't quit eating them!

One thing I found alarming - I didn't use parchment paper my first batch, and found that the combination of vinegar, salt and oil stripped the non-stick coating off my cookie sheets when I used a spatula to lightly scrape the (easy to remove) chips off! I'm more concerned about the health risk of accidentally eating some non-stick coating (my kids especially) than I am about the beauty of my old cookie sheets - but it might be something for future cooks to keep in mind! Parchment paper is our buddy!!!

[MSMD310]

delish and light! I used 1 tablespoon of grapeseed oil and 1 tablespoon of rice wine vinegar, baked on the rack at 300 convection for 20 minutes and they melt in your mouth. My friend makes them with olive oil and soy sauce.