It’s hard for some people 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 kale convert, hoping to get a bunch and make these chips! We think that winterbor and any of the wide-leaf “curly” 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 the chips will steam and not get crisp)
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!