I have been munching on them all morning simply because there is a big pile sitting on the counter. My kids, however, are not big fans. My youngest helped me make them and happily tasted one. But a minute later she was at the bathroom sink rinsing out her mouth. My oldest tried them a couple hours later and enjoyed the crispy saltiness, but not the bitter aftertaste. My husband’s assessment was “they taste better than they smell.”
Regardless, these are worth a try if you have a sad and lonely bunch of wilted kale hiding out at the bottom of your crisper drawer like I did. I originally ran across a recipe at The Kitchn which points to a recipe at ChowMama.
1 bunch kale (I used Tuscan)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt (or less to taste)
Preheat oven to 400 degrees Fahrenheit.
Rinse kale. Remove the stems and tear the leaves into 1-2″ pieces. Place kale pieces in a large mixing bowl. It’s okay if they still have a few water droplets on them. Set aside.
In a very small bowl whisk together the olive oil, vinegar and salt. Pour the oil mixture over the kale and toss to coat.
Spread the kale pieces on parchment-lined baking sheets. Make sure they do not overlap. (My bowl of kale was enough to cover four baking sheets so I had to do two batches in the oven.) Bake for 15 minutes or until dry and crispy, but not browned. Allow to cool briefly and serve. Store in an airtight container.
Yield: 4 cups
Prep-time: 10 minutes
Bake-time: 15 minutes