These chips are the reason I buy kale. Dinosaur kale works especially well, with its bubbly texture and normally tough and fibrous stems. A couple minutes in the oven and these babies are crispy, crunchy, and oh so edible. When I first read about kale chips I was rather skeptical. My early experiments involved rubbing a bit of oil on large kale leaves, sprinkling a light layer of salt over everything, and baking as is. Luckily the internets set me straight: chopping the kale up makes it much less messy to eat, not to mention easier to cover in oil and vinegar.
Olive Oil and Vinegar Kale Chips
1 bunch dino kale
Generous drizzle of olive oil
Small glug of apple cider vinegar (or to taste)
Preheat the oven to 350 degrees F. Wash kale carefully and trim the ends. Cut the kale into bite-sized pieces and place in a large bowl. Pour the olive oil and vinegar over the kale and mix the kale with your fingers to get the oil and vinegar on each piece. The kale is difficult like that and unless you are very persistent the oil and vinegar don’t stick. Line a baking sheet with parchment paper. Lay the kale on the parchment paper so that the pieces aren’t overlapping. If the kale doesn’t have enough room it won’t dry out and the “chips” will be soggy, which is gross (ok, still delicious, but not what we’re going for here). Sprinkle a light layer of salt on the chips. Bake the kale for 12 minutes, or until the kale is crispy and crunchy. I usually have to bake one bunch of kale in 2-3 batches, which is really just a good way to make sure we don’t eat it all in under a minute.
And just in case you thought it was all vegetables all the time, I’ve been experimenting with peanut butter cookies yet again. These involved adding cocoa and chocolate chips to the batter. I would have posted the recipe, but I seem to have misplaced it.