Description
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn’t mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Ingredients
- 1 bunch kale
- 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon sherry vinegar
- 1 pinch sea salt, to taste
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size
- about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
- Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal
- then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more
- until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves
- reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
- Bake in the preheated oven until mostly crisp
- about 35 minutes. Season with salt and serve immediately.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 2