Kale Chips With Balsamic Vinegar Recipes

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
• Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
• Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
• Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.