Healthy Snacks: Salt and Vinegar Kale Chips
Not to overdo the whole New Year's resolution thing, but it can be challenging finding healthy snacks that fit into your "healthier eating" resolution. I'm a salt girl - I looooove salty, savory snacks, especially chips. Which is why I don't keep them in my house - salt and vinegar chips are my Kryptonite (right up there with tartar sauce). In an attempt to find a healthier alternative, something salty and crispy and satisfying, I decided to try making some kale chips. A friend suggested I try them - with my love for crispy blackened Brussels sprouts, she figured I'd also enjoy some crispy baked greens. So when I saw a bag of pre-washed, pre-chopped kale at the store, I picked up a few bags, and came up with this salty, crispy, crunchy treat - kale chips!
Salt and Vinegar Kale Chips
adapted from all the other kale chips recipes on the web
- about 6 ounces of washed, trimmed, chopped kale leaves
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- kosher salt to taste
- Preheat oven to 350.
- Place kale in a large bowl; drizzle olive oil over kale, and using hands, toss oil with kale until all the leaves are evenly coated. Drizzle vinegar over kale and toss with hands to coat the leaves.
- Spread kale leaves evenly in one layer on a rimmed baking sheet. Bake for 15-25 minutes, shaking the pan now and then and checking to be sure the leaves are crisping up the way you'd like. I like mine really crispy, but if you prefer a less blackened chip, take your kale out earlier.
- Transfer kale to a bowl, and sprinkle with kosher salt to taste (start with about 1/4 tsp and work from there). Devour!
A quick note - eat these the same day you make them. We ate most of them, but I wanted to see what would happen if I attempted to store some overnight - I put the chips in a brown paper bag and left it on the counter. The next day I came back to a kinda soggy, kinda oily kale situation - not the crispy, salty chips I'd enjoy the day before. So I'd suggest making only what you'll eat that day.
You may notice that I attempted to line my pan with parchment paper to cut down on the cleanup afterward - it was an exercise in futility. Your pan is going to get oily, so there's no reason to waste the parchment paper for this recipe.