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Instructions |
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Preheat the oven to 425. Lay down a piece of parchment paper on a cookie sheet.
Wash the kale thoroughly. Pull all the green of the leaves away from the thick white stem. You will not be using any stem for this.
Then rip the leaves so that they are about 1-2 inches in diameter/length.
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Rinse Kale again in a strainer to make sure there is no dirt (espesially important if it is organic kale).
Dry with paper towels or salad spinner.
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Drizzle the red wine vinegar and olive oil until there is enough to coat all the leaves. Using your hands, mix through the strainer to make sure you coat every piece.
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Lay down the kale on the cookie sheet in one continuous layer.
Bake in the oven until the pieces are crispy, but make sure to watch for burning. You do not want them too dark.
If you have some pieces that are crispy and some that are still soggy- just remove the crispy pieces and give the soggy ones more time to cook.
Enjoy!
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Suggestions |
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Snack/chip replacement
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Originally Submitted
1/20/2010
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