Kale Chips Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste

Directions

Step 1: Preheat the oven to 300F (150C).

Step 2: Cut away the inner ribs from each kale leaf and discard. Tear the leaves into uniform pieces, roughly the size of a small potato chip.

Step 3: Wash the torn kale pieces thoroughly, then spin dry in a salad spinner or pat them dry using paper towels until they are completely dry.

Step 4: Place the dry kale pieces into a large resealable bag. Add about half of the olive oil to the bag, squeeze out any air, seal it, and massage the bag to ensure the oil is evenly distributed on the kale pieces.

Step 5: Add the remaining olive oil, seal the bag again, and massage it more to coat all the kale evenly with oil.

Step 6: Sprinkle the sherry vinegar over the kale leaves, reseal the bag, and shake it well to coat the leaves evenly with the vinegar.

Step 7: Spread the kale pieces evenly on a baking sheet.

Step 8: Bake in the preheated oven for about 35 minutes or until the kale is mostly crisp.

Step 9: Season with sea salt to taste and serve immediately.

Nutrition Facts (per serving)

Calories	174
Fat	8g
Carbohydrates	23g
Protein	7g
Sodium	257mg
Dietary Fiber	5g
Vitamin C	269mg
Calcium	303mg
Iron	6mg
Potassium	1008mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information may not be available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.