Difficulty very easy
As Kelly has mentioned before, we are growing a vegetable garden in our backyard. Our crops have been fairly good this year (despite the disaster that was our bean crop), and one of the things we have ended up with a lot of is kale. Kelly made some delicious soup with the sorrel and we had zucchini and feta cakes for lunch with our fabulously huge zucchini, as well as a simple green salad using our lettuce. That left us with a whole lot of kale. Most kale that you get in the grocery store is very woody and stiff, but because ours was homegrown it was a bit softer, which meant that we treated it a little differently in this recipe. If you are using kale from the store, strip the leaves from their stems (so that you have half of a leaf), as the stems can be extremely tough. Don't worry about it on any very small pieces, though. Either way, making chips was a delicious way to eat some extremely healthy vegetables, all while curbing those pesky salt and oil cravings. Even easier and healthier than vegetable chips!
|3 or 4||large kale leaves with the stems removed|
|2 tbsp||red wine vinegar|
|1 tbsp||olive oil|
|A few pinches of salt|
- Preheat the oven to 350°F.
- Whisk together the vinegar, oil, and salt and toss with the kale.
- Place in a single layer on a cookie sheet. Bake for 10-15 minutes, flipping the kale halfway through. Do not overcook or it will be bitter.
From 28 Cooks
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