Kale chips are the bomb. When done right they have that perfect satisfying crispy crunch, and you can load them up with different flavours, or serve them with a bit of dip.
First and foremost, I’m a fiend for salt and vinegar chips. I love the combination of salt and tang, with that zingy mouth burn. I’ve tried a few different variations of salt and vinegar kale chips, and I think these are the best. There’s a bit more body using the balsamic vinegar, and just a dash of citric acid really takes it to the next level. Give them a go and see for yourself.
A bunch of kale
1 tbsp olive oil
1 tsp balsamic vinegar
1/4 tsp citric acid
1. Preheat oven to 180ºC. Wash and thoroughly dry your kale with a salad spinner or paper towel. Make sure you remove as much moisture as possible, or else the chips will be soggy and disappointing.
2. Remove the kale leaves from the woody stems and tear into bite size pieces, keeping in mind that the kale will shrink while cooking.
3. Place the kale in a bowl and rub all over with the olive oil, balsamic vinegar and salt, being sure massage
everything it into the curly bits of the leaves.
4. Spread the kale leaves over a lined baking sheet in an even layer so that none are touching. Sprinkle lightly with the citric acid.
5. Place in the oven and cook for 7-10 minutes, checking regularly every minute or so after the 7 minute mark to make sure they don’t burn, but get as crispy as possible. You may need to turn them if the underneaths are a bit soggy.
6. Once they’ve crisped up to your liking remove them from the oven and serve.