I have a potato chip obsession, but slowly kale chips, which are far more healthy for you, have been replacing my salty, crunchy cravings. These are easy to make. They also cook super quickly.
I’ve used a variety of kale — green kale, red Russian kale, and Italian kale — and my favorite is red Russian kale as it’s a little sweeter.
1 bunch of kale
2 tablespoons of olive oil
1 teaspoon apple cider vinegar
salt to taste
Wash the kale. Then strip kale leaves from stems. The easiest way to strip off leaves is to fold each kale pieces in half and rip off both sides of the leaves together. You’ll only need the leaves. (I save my leftover kale stems to feed to a friend’s rabbits. They go nuts.) You’ll want to make sure the leaves are in bite-sized pieces and dry.
Put in a bowl and add olive oil, apple cider vinegar, and salt. Then toss.
Cook for 12 minutes either on your pizza stone or a cookie sheet. After 10 minutes, take tongs and turn the kale over to the other side. Cook for 10 minutes or so until desired crispiness. Serve right away.