Kale Chips with a Twist

Kale Chips with a Twist    

This past holiday I made Kale chips.  Upon arriving home I purchased a bag of organic kale from my local Safeway and planned to make again, however, then I found this recipe.  My dad loves to eat his greens (spinach mostly) with vinegar. He has been a good boy and eating lots of salad, etc. in his attempt to be healthy and please Nurse Tiffany.  He has gained 3 lbs since I last blogged and that is a MAJOR victory.  He even went up a pants size!  So, this will be on the menu this evening...I'll let you know how it goes...

24

Kale Chips

296 made it  |  199 reviews

11

Recipe by: Theresa Peters

"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

50 m 2 servings 174 cals

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Nutrition

Amount per serving (2 total)

• Calories:
• 174 kcal
• 9%

• Fat:
• 8.3 g
• 13%

• Carbs:
• 22.5g
• 7%

• Protein:
• 7.4 g
• 15%

• Cholesterol:
• 0 mg
• 0%

• Sodium:
• 257 mg
• 10%

Based on a 2,000 calorie diet

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Nutritional Information

Kale Chips

1 Serving
Servings Per Recipe: 2
Amount Per Serving

• * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
• (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

 

 Ingrediants

 

• 1 bunch kale                                                        
  
  
• 1 tablespoon extra-virgin olive oil, divided

• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste                    

Directions            

• Prep
  15 m
• Cook
  35 m
• Ready In
  50 m

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces 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 they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Footnotes        

Tip:

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. - I will most definitely be using this trick.  When I ruin pans it make the old man fuss!