Kale Chips

1 lb kale or collards 
1 tbsp balsamic vinegar 
1 – 2 tbsp olive oil 
1 tsp salt 

1. Preheat oven to 350F.

2. Remove the heavy central rib from the greens and cut/tear into 2″ squares and place in a LARGE bowl.

3. Add the rest of the ingredients, starting with just one tbsp of the oil. All the leaves need to be coated. If you have a really curly leafed variety, it needs more, less if you are using big flat collards.

4. Spread out on two cookie sheets and bake for 20 minutes – stirring and spreading out the leaves every 5 or so minutes. Remove chips as they get crispy. If you use all one variety, this usually happens at the same time, otherwise, put different varieties on different sheets or sides of the sheet.

5. Enjoy hot! They will last after baked, but tend to ‘go limp’ a bit unless really well done. If you like them chewy (like I do), then just make sure you eat them all at once…not hard to do!

1 comment

  • cody said:

    Nov 27, 2013 3:00 am

    These lil things helped my transistion from weekly steaks to a more healthy snack. Kale chips weened me to a degree.

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