When I was younger I was obsessed with Salt-n-Vinegar potato chips! I don’t have much of a sweet tooth but I do love salty and crunchy! Seeing as if I am not much into potato chips anymore I needed a way to get my fix! I looked in my fridge and saw that all I had remaining from last weeks organic share was kale, carrots, and grapefruit. Well grapefruit was out of the question and carrots don’t really get crispy. So kale it is!
Some nutrition facts about kale…
Kale: is an excellent source of vitamins A, K, and C as well as fiber. Not to mention it contains a large amounts of sulforaphane and isothiocyanates which promote liver detoxification. Kale is also a great source of antioxidants, including carotenoids, lutein, and zeaxanthin. All and all kale is a powerful food that is easy on the waist…only 36 calories per 1 cup cooked!!!
I have made kale chips in my dehydrator before but that takes about 14 hours. My craving couldn’t wait that long. So I preheated my oven and got to cleaning my kale.
Salt-n-Vinegar Kale Chips
- 1 bunch of Kale, washed and stems removed
- 1-2 Tbs apple cider vinegar
- 1-2 Tbs olive oil
- sea salt and pepper
Directions:
- Pre-heat oven to 300 degrees
- Cut prepared kale into medium-sized pieces and place in a ziplock bag
- Mix together vinegar, salt and pepper, and olive oil. (I say 1-2 Tbs depending on the amount of kale you have and your taste preference)
- Add mixture into plastic bag and shake until kale is coated
- Bake for about 30 minutes (stir halfway)
Too funny. I was just about to make some kale chips because I got kale and collards from my csa this past week! I like the salt and vinegar idea. I am going to add this to my recipe to do list!!