Salt & Balsamic Vineger Kale Chips

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So, if you’ve read previous blogs of mine, you’ll know that I am a chip addict. It is my one, true & very real vice. I actually cannot keep chips in the house because I will eat them. ALL of them. I have several alternative snacks that are healthy and taste really, really good (see Roasted Chickpeas) but I’ll still get an urge for Dill Pickle or Salt & Vinegar chips, simply because of the tang.

Then, I stumbled across this recipe for Salt & Vinegar Chips from Gimme Some Oven, and the whole world changed. I knew I had to give these a try, and since I had some Kale in the fridge, I decided to make them last night. I used Balsamic Vinegar because I’m fancy like that.

Holy. Saint. Moses. These are so, freaking good. I’m not kidding you when I say I’m actually salivating right now just thinking about them. They are SO flavourful, SO crunchy and SO much like real chips. My mom came over last night and we ate the entire batch and still wanted more. The best part? These things are ridiculously low in calories, so there is ZERO guilt. Also, Kale is awesome for you (read more here)

Here you go my friends!

Salt & Balsamic Vinegar Kale Chips
Ingredients:
1 bunch of kale
2 tbsp balsamic vinegar (or whatever you have on hand)
1 tbsp olive oil 
Sea Salt to taste
Method:
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Wash and thoroughly dry a bunch of kale.  Tear the kale leaves from the center rib into bite size pieces (keep in mind, the kale will shrink a bit in the baking process). 
In a small bowl, toss and rub the kale pieces in the vinegar, oil and salt for about 1 minute. You want the pieces to be dark and evenly coated with the oil and vinegar.  Transfer to 2 baking sheets so that there is an even layer on both (you want the kale to be spread out a bit and not on top of each other).
Place in the oven for 7 minutes. Remove, toss, and return to oven for another 2-3 minutes. During this last period you’ll need to watch REALLY closely so that they don’t burn. 
Remove from oven when the kale is crunchy and no longer soft. Enjoy right away! You can store it in a container for up to a week, but this is really best enjoyed right away!

Let me know what you think!
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2 thoughts on “Salt & Balsamic Vineger Kale Chips

  1. I tried this and I don't know what I did wrong, but my kale just would not go crispy and it seems like it was in the oven forever, I really want to try this too, everyone keeps saying how good they are

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  2. Hi Lynda! Sorry I took so long to reply! Try bringing your top rack a peg closer to the top OR turn the heat down and cook for longer. Another option is try tearing the kale into smaller pieces. Some won't be completely crispy (I can't get them ALL to be crispy either!) Hope this helps! – Lisa

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