Kale Chips

It’s hard to imagine kale as addictive, but this makes them so.  For every CSA member bemoaning the presence of kale in the weekly share there is a CSA member kale convert, hoping to get kale to make these chips!  We think that winterbor and redbor kale make the best kale chips, since they are so three-dimensional.

1 bunch kale, stems removed, torn into 1″ pieces (make sure to thoroughly dry after washing, or they will get soggy)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Liberal sprinkling of salt (about 1 teaspoon) – or favorite seasoning blend to taste

Preheat oven to 400° F. Whisk oil and vinegar and toss kale pieces in the dressing until thoroughly coated.  Place kale on baking sheet in a single layer (pieces not touching each other—you may have to do multiple batches) and sprinkle with salt.  Bake for 8 minutes or more, until lightly brown on the edges and crispy—no longer bendable—being careful not to overcook (they will become brittle and bitter).  Snack away!

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