Okay, okay, so maybe calling this particular recipe kale chips is a bit of a stretch. These don't generally come out of the oven with quite that level of crunchiness that the term chip calls to mind. But that's what I've always called them, and I'm putting my foot down.
I've recently become obsessed with creating gourmet flavors of raw, dehydrator kale chips, which turn out much crunchier, because they are kept at such a low temperature that all the water is able to evaporate without the unfortunate side effect of burning, but this recipe is much simpler, quicker, and non-dehydrator owner friendly. It's also the first recipe my sister and I ever created for kale chips during our early veganing days. And we liked it so much, we still make this snack on a regular basis 3 years later. I'm definitely going to post a "cheesy" or ranch dehydrator kale chip recipe in the near future, but this recipe still yields delicious and vitamin K-tastic results.
Ingredients:
-1 bunch kale(or you can use a bag of pre-cut, but I find the bunch easier to stem)
-2 Tbs.-1/4 cup plain white, apple cider, or even red wine vinegar
-2 Tbs. olive oil
-A generous sprinkling of salt, pepper and garlic powder
Supplies:
-A big bowl
-Measuring cups and spoons
-2 metal baking trays
Method:
Preheat your oven to 350 degrees fahrenheit. Stem your kale by puling the leaves off the woodiest stems and discarding stems. In my personal opinion, the less stem the better. Tear your kale into chip sized pieces and place in a big bowl. Add olive oil, vinegar(I usually use 1/4 cup, but I'm a pretty big sour fan) and seasonings. Use your hands to massage the kale for a minute or 2. This might sound weird, but it's not. It helps to tenderize the kale which is especially important for more mature kale. Once your kale is adequately massaged, divide the mixture between 2 metal trays and bake for 20-40 minutes, or until crispy, stirring every 10 minutes or so.
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