11 Feb salt and vinegar kale chips
Kale chips. Seriously, I could live on these. They’re soooo easy to make – anyone can do this. And they take less than 20 minutes to make from start to finish. That’s faster than driving to the shops and back!
Kale chips are the perfect paleo snack because they’re grain free, gluten free, sugar free and high in essential nutrients like folate, calcium and iron. The only problem is they’re so moreish you may develop an addiction! You’ve been warned.
(Disclaimer – I will not be held responsible for any ongoing kaleaholic tendencies…)
Righto – let’s get on with this.
You’re best off using curly kale for this recipe rather than the straight-leafed Cavelo Nero (dinosaur) type. The curly texture of the leaves holds the dressing more effectively and makes for a crunchier chip.
1 bunch of curly kale
2 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp good quality sea salt (adjust to taste)
Let’s do this!
Wash your kale and remove the woody stems. Tear into small pieces, just under 10cm in length.
Dry the leaves in a salad spinner or pat dry with paper towel.
Next, combine your oil and vinegar and toss thoroughly through the kale.
Spread the leaves out on an oven tray and sprinkle with sea salt.
Pop in an oven which has been preheated to 160C, and bake for 10-12 minutes, or until just crispy. If you find any chips that are not entirely dried out, pop them back in for a couple more minutes.
And there you have it! A super fast, delicious gluten free snack that everyone will love.
Tip: Kale chips need to be kept in an airtight container, otherwise they absorb moisture from the air and go soggy. It’s best that you eat them fresh, rather than saving them for later. Yeah, like you’re going to have leftovers anyway…