I like kale, I know most people are like whatevs just another leafy green but when you are dieting as I am you take all the bad food substitutes you can get your mouth on! I see many variations of Kale chips out there so you really are free to season them the way you want. Salt and Vinegar, Chipotle, Sesame, BBQ, Spicy, Tangy…do what ever you like! If you are a kale chip beginner then try salt and vinegar it is easy and uber yummo.
1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.