Crispy baked kale is seasoned with vinegar and salt in this snack recipe. It’s a great healthy replacement to salt and vinegar chips.
1 bunch kale
1 Tbs. extra-virgin olive oil, divided
1 Tbs. sherry vinegar
1 pinch sea salt, to taste
1. Preheat oven to 300ºF.
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
3. Put kale pieces into large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.”
4. Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
5. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Recipe excerpted from Kale: The Complete Guide to the World’s Most Powerful Superfood by Stephanie Pedersen
PER SERVING: 81 cal; 4g prot; 4g total fat ( 0g sat fat); 8g carb; 0 mg chol; 86mg sod; 2g fiber; 0g sugars