Kale chips are so easy and a huge hit. They are costly if you buy at the health food store but SUPER cheap to make and so simple!
If you grow a row of kale then you will have an endless supply. Seriously. Enough to share with your entire yoga studio!
1 large bunch of kale, all stems removed, torn into 2-3″ pieces
1 1/2 Tbsp Extra Virgin Olive Oil (EVOO)
2 Tbsp Bragg’s Apple Cider Vinegar
1/4 tsp Himalayan Sea Salt
Preheat the oven to 375F. In an extra large bowl Toss all day ingredients together with your hands. Arrange the kale pieces into even layers onto two rimmed baking sheets.
Bake 10-12 minutes Until the chips are deeply browned around the edges. Cool completely before serving.
Note: Kale chips from deeply browned to burnt in a flash …watch them very closely! Make sure they get nice and crispy by using a salad spinner before you toss them with the oil and vinegar.
Adapted from the book The Pure Kitchen by Hallie Kletcher