Kale Chips

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!