Are you in the same boat as me – have never before jumped on the Kale Chip bandwagon? Phew! Glad we are friends. But at some time we have to try them, and when we do, we wonder why we ever waited so long.
Fresh from making Garlic Chilli Curly Kale, there was half a bunch of Curly Kale sitting sadly in the fridge. So late one afternoon, they became our afternoon snack. There are as many recipes as there are people in the world, but this one has the wonderful salt-vinegar combo that is quite mouth watering.
Similar recipes include Curly Kale with Ginger and Garlic, Sizzling Rice Squares, Asian Kale with Sesame and Crispy Shallots, Burnt Spring Onion Dip with Chilli-Garlic Kale, Crispy Fried Okra, and Cauliflower Pakora.
Salt and Vinegar Kale Chips
Heat the oven to 160C – 170C. You can increase the temperature to 180C or 190C, but slower baking gives a better result.
Take 3 or 4 leaves of Curly Kale and tear the leaves into chunks, removing the thick central stem.
Mix 1 Tblspn apple cider vinegar with 1 Tblspn olive oil and a little sea salt in a bowl, then add the leaves and mix well. Now using your hands, mix the leaves and massage the oil mixture into the leaves, getting it into every crinkle.
Place the leaves onto 2 trays or baking sheets in one layer, with space between the leaves. Sprinkle a little more sea salt over the kale leaves. Bake the trays in the oven, alternating them after 10 mins, until crispy but not burnt. (Alternatively, bake each tray separately.)
Cool for a couple of minutes on the tray – they will crisp up a little more as they cool.
Enough for 2 or 3 hungry people, or 1 if you don’t like to share.
recipe notes and alternatives
Some recipes advise omitting the vinegar as it delays the crisping. Then spritz the vinegar over them when they come out of the oven.
And try this. Take the crispy kale pieces, crunch them to a coarse powder and mix with cream cheese and sour cream with some garlic, a little olive oil, and some lemon juice for a lovely spread or dip. Salt and pepper to taste.