Do you ever have days that you crave a huge bag of potato chips? I have to admit one food I miss the most is salt and vinegar chips, but since trying to cut processed foods I try to stay away from the chip aisle at the grocery store. Thankfully I’ve found a cure for that salt/vinegar cravings!
I feel like eating kale has almost become a trend in today’s society. I’m sure by now we’ve all heard about all of the health benefits of this superfood, but it really is amazing all of the nutrients that are packed in this green powerhouse. Kale is full of antioxidants, vitamins, and nutrients! Kale is especially full of vitamins A, C and K, and a good source of calcium, iron, magnesium, and potassium. Basically kale is awesome.
This recipe is so easy that I almost feel bad for calling it a “recipe”. It only takes a few minutes to whip up these baked beauties, and I promise they’ll be gone in no time!
SEA SALT & VINEGAR KALE CHIPS
- 1 bunch kale
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- sea salt for sprinkling
- Pre-heat oven to 350 degrees.
- Rinse kale and pat dry with paper towels.
- Pull off kale leaves from the inner ribs. Make the leaves as uniform as possible (about potato chip size)
- Place kale leaves in a large bowl.
- Pour oil and vinegar over kale leaves.
- Using your hands toss the kale with the oil and vinegar making sure to coat it as evenly as possible.
- Place coated kale leaves on a parchment lined baking sheet.
- Sprinkle kale with sea salt.
- Bake for approximately 15 minutes until leaves are crisp and slightly browned.