I know what you're probably thinking: kale chips are so two years ago. And sure, they've been done before (we even have a handful of enticing options in our archives), but I'd argue that their ubiquity is simply a testament to how dang delicious these virtuous snacks can be.
So no, I'm not exactly reinventing the wheel here; rather, consider this a tune-up. These salty, tangy, and dangerously snackable crisps are more akin to a fresh set of tires for the kale chips "wheel." Heavy-handed with both salt and vinegar to mimic the addictive flavor of salt and vinegar chips (minus the fryer), these chips are hands-down my favorite kale snack I've tried to date (and I really like kale).
Get the recipe for crispy salt and vinegar kale chips.
Adapted from The Cleaner Plate Club: Raising Healthy Eaters One Meal at a Time by Beth Bader and Ali Benjamin
Salt and Vinegar Kale Chips
Feel free to experiment with different types of vinegar; I've tried rice wine, red, tarragon, and sherry all with good (but slightly different) results. These are particularly tangy and salty (to mimic salt and vinegar chips); if a milder kale chip is what you're after, use 1-1/2 tablespoons vinegar and 1-1/4 teaspoons salt.
1 bunch kale, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 teaspoons kosher salt
- Preheat the oven to 350ºF. Remove the kale stems, cut (or tear) the leaves into bite-size pieces, and thoroughly rinse the leaves to remove any lingering dirt. Dry the pieces of kale in a salad spinner or on a dish towel (it's important that the leaves are dry before the next step).
- Whisk together the olive oil, vinegar, and salt in the bottom of a large mixing bowl; add the kale leaves and toss to coat thoroughly.
- Line two half-sheet pans with parchment paper and spread the pieces into a single even layer. Bake for 8-12 minutes, or until the chips have shrunken slightly and are crisp and darker in color, but not yet brown.