Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!
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.