Brought to you by Catoctin Mountain Orchard.
This was an EASY recipe! I’m so excited I learned how to make these, because I can tell i’m going to make them a lot more! Salt and Vinegar chips have always been one of my top choices when it comes to a crunchy snack. So I decided to try this healthy option!
Thanks to Catoctin Mountain Orchard for the fresh kale that made these kale chips taste even better!
Start out by pre-heating the oven to 350 degrees and washing and drying your kale. Either using a knife to cut or just pulling the kale off the stalks, tear the kale into the desired size chips that you want…but keep in mind they will shrink some when baking.
Then, add the kale leaves, vinegar (I used Apple Cider Vingear), oil and 1/4 teaspoon of salt in a large bowl. Toss and massage the kale until it is a darker color and coated.
Finally, spread out the kale in a single layer on a parchment-covered baking sheet and sprinkle the rest of the salt over the kale. Bake for 7-10 minutes, or until the kale is crunchy (mine needed to cook for 3 minutes longer). Take out and serve in a bowl or store in a tightly sealed bag.
These will go fast!!
INGREDIENTS: I got the recipe here
- 1 bunch kale (I used fresh kale from Catoctin Mountain Orchard!)
- 2 Tbsp. vinegar (I used apple cider vinegar)
- 1 Tbsp. olive oil
- 1/2 tsp. coarse sea salt, more/less to taste
