SEA SALT AND L8 HARVEST VINEGAR KALE CHIPS
PREP TIME: 5 MINS
COOK TIME: 10 MINS
TOTAL TIME: 15 MINS
INGREDIENTS:
1 bunch kale (I used curly kale, but Lascinato "dino" kale also works too!)
2 Tbsp. L8 Harvest Vinegar
1 Tbsp. olive oil
½ tsp. coarse sea salt, more/less to taste
DIRECTIONS:
1 Preheat oven to 350 degrees F.
2 Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.
3 Combine the kale leaves, L8 Harvest Vinegar, oil and ¼ teaspoon of salt in a large bowl.
4Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.
5 Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.
