Sienna and I have been enjoying kale chips on a regular basis for the past month or so. She loves them so much, she puts my kale chip eating to shame! But really, it’s the crunch. The crunchiness of the chips is so addicting. The flavour is just as good!
The thought of making salt and vinegar kale chips had my mouth watering, so when I decided to try Balsamic vinegar, oh man…that was a good decision. They are so good!
Also, did you know that kale is:
- High in Iron
- Full of Antioxidants
- Low in Calories
- High in Fiber
- High in Calcium
- High in Vitamins A, C and K
- Helps keep your liver healthy
Because kale is so good for you, I’m perfectly okay with Sienna indulging in so many! It also doesn’t hurt that I’m benefiting from the nutrients!
Here’s how to make Salt and Balsamic Vinegar Kale Chips:
- 1 bunch of Kale
- 1 1/5 Tbsp Olive Oil
- 2 tsp Balsamic Vinegar
Preheat oven to 350° F.
Tear the kale into bite size pieces. Wash and dry the kale thoroughly. (I like to tear it up and place the pieces in my salad spinner to rinse and dry)
Put the kale pieces into a large bowl.
Drizzle with olive oil and balsamic vinegar. Oil a baking sheet.
Place the kale in a single layer on the baking sheet.
Sprinkle with salt to taste.
Bake for about 10 minutes, then stir and turn the kale and bake for 8-10 minutes longer.
Remove any crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.
Here’s a step by step in picture form:
Preheat oven to 350 degrees. Take a bunch of kale and tear it into bite size pieces.
Wash and dry the kale in a salad spinner.
Drizzle the olive oil and balsamic vinegar over top. Toss well.
Place the coated kale pieces in a single layer on an oiled baking sheet.
Here are the kale pieces when they are half way done: