Edith was begging for a snack this morning so I listed off her options – applesauce, banana, crackers- I got a no after every option. Since we are lacking in the grocery department right now I tried to rack my brain as to what other options we might have in the house. I thought about baking muffins and then I remembered we had a few bunches of kale in the crisper. I proposed the idea of making kale chips to her and she jumped up and ran to her Learning Tower ready to make kale chips (I took that as a big ol’ yes!)
I usually go for a cheezy kale chip or just plain olive oil with a dash of salt but today I decided to make salt & vinegar.
What you’ll need:
- Salt & Vinegar Kale Chips2014-10-16 15:44:21Serves 2Write a reviewPrep Time10 minCook Time40 minTotal Time50 minPrep Time10 minCook Time40 minTotal Time50 minIngredients
- - 1 bunch of kale
- - salt
- - apple cider vinegar
- - olive oil
- - salad spinner and towel (to try the kale)
- - gallon plastic zip bag
- - large sheet pan
- Pre-heat oven to 300F.
- De-stem your kale, rip into chip sized pieces and then wash and dry completely; this will ensure a crispy chip.
- Pour about a tablespoon of olive oil and ACV into the zip bag along with a pinch or two of salt.
- Add the kale to the bag, push out the air and zip close and then massage your kale with oil, vinegar and salt.
- Pour out onto a sheet pan and toss into the oven for 30-40 minutes until crispy.
- Allow to cool for 5 or so minutes on the sheet pan before gobbling up.
Also make sure you have a cute helper and taster on hand. You can see more photos of E helping make these kale chips over on Naturally Family.
What are you favorite kind(s) of kale chips? I love cheezy kale chips made in the dehydrator but when I’m in a pinch I like to do olive oil, tamari, nutritional yeast and a dash of pepper (same directions as above) and toss them in the oven for quick crisping.