Salt and Vinegar Kale Chips

Like their deep-fried potato cousins, salt and vinegar kale chips are crisp, salty, sour, and dangerously addictive.

Recipe:
Notes
Feel free to experiment with different types of vinegar; I’ve tried rice wine, red, tarragon, and sherry all with good (but slightly different) results. These are particularly tangy and salty (to mimic salt and vinegar chips); if a milder kale chip is what you’re after, use 1-1/2 tablespoons vinegar and 1-1/4 teaspoons salt.

Ingredients:
1 bunch kale, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 teaspoons kosher salt

Directions:
1. Preheat the oven to 350ºF. Remove the kale stems, cut (or tear) the leaves into bite-size pieces, and thoroughly rinse the leaves to remove any lingering dirt. Dry the pieces of kale in a salad spinner or on a dish towel (it’s important that the leaves are dry before the next step).
2. Whisk together the olive oil, vinegar, and salt in the bottom of a large mixing bowl; add the kale leaves and toss to coat thoroughly.
3. Line two half-sheet pans with parchment paper and spread the pieces into a single even layer. Bake for 8-12 minutes, or until the chips have shrunken slightly and are crisp and darker in color, but not yet brown.
Yield: Serves 2-4.

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