I was pretty much appalled when my friend came over and asked me what exactly kale was. In my world, it’s nearly impossible to understand how someone could not have ever tasted, or at the very least read about, this ubiquitous green.
I did grow up in a family that gardened and harvested a ton of kale, and who also insisted on eating it all times of the day, everyday, breakfast included. I mean, sure, I wouldn’t expect every person to call that normal. But after 2012, when kale became the the Jennifer Lawrence of the food industry, I just didn’t see how her question was possible. I guess it wasn’t too much of a disappointment when she didn’t fall head-over-heels for these kale chips. However, I can happily say I got her to eat not just one, but six of them — even with a potato chip option on the table too.
When baked into chips, I could easily eat a whole bunch of kale in one day. After being popped in the oven, the leafy bouquet you get from the store quickly dwindles down to fill just a medium-sized bowl. Aside from its decrease in size, it’s easy to forget you’re eating a whole bowl of healthy greens when snacking on something comparable to junk food. The friend I mentioned above might call me a weirdo, but I’d take kale chips over potato chips nearly any day of the week. They really resemble little of what you’d expect if given a bowl of steamed kale to compare. Although, I happen to love steamed kale too.
This recipe in particular helps to deliver an even further junk food vibe by adding a traditional salt & vinegar flavor combination. Sure, kale chips have been done a trillion times before. If you follow my blog or are any food-inclined person aside from my friend, you’ve probably heard of/tasted/baked them multiple times at this point. However, there are so many variations you can try that I find they never get old. Kale chips are simply one of life’s greatest snacks, in far more aspects than one. Feel free to experiment with different kinds of vinegar varieties. The balsamic adds a slightly sweeter kick than with your traditional salt & vinegar chips, so if you want your kale to fully compare, consider using white vinegar instead.
- -1 bunch of kale
- -1 3/4 Tbsp extra virgin olive oil
- -2 Tbsp balsamic or apple cider vinegar
- -Freshly ground salt & pepper
- Preheat oven to 350F.
- Wash kale, and then dry thoroughly. (Clean dish towels and a salad spinner will help.) Remove stems and tear each kale piece into bite-sized pieces.
- In a large bowl, whisk together oil and vinegar. Toss with torn kale.
- Cover a large baking sheet with aluminum foil. Place kale pieces on a single layer, making sure the leaves aren't overlapping. This is important if you want a crispy kale leaf. Season with pepper and generously grind salt around the baking sheet.
- Place in oven. Cook 9-12 minutes, or until chips are crispy. Remove from heat and let cool. Serve.