Seriously, chips that are actually good for you?! And not in the shiny-packaged, health-washed, still-doesn’t-expire-for-ten-years sort of way. These are for-real good for you
They’re chips, made from real food (green vegetables, even!), prepped in your own kitchen in about 15 minutes, that have the same chip feel and taste without all of that chip gunk.
Eating kale helps to lower cholesterol, reduces the risk of cancer and chronic inflammation, and detoxifies the body.
Next time you’ve got the crunchy/salty cravings going on, give in guilt-free with these salt and vinegar kale chippers. Tell your grocery-store chips to compete with that!
- 1 bunch of curly kale
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- A generous pinch or two of kosher or sea salt
- Preheat the oven to 350° F.
- Pull the kale leaves from the stems and tear them into chip-size pieces. Rinse the leaves and pat dry.
- Put the leaves in a bowl along with the oil, vinegar, and salt and toss to coat.
- Place as many leaves as you can on a cookie sheet side-by-side, being careful not to overlap. This is important! If the leaves overlap, they won’t crisp up. You may need to bake two rounds of chips.
- Place the cookie sheet in the oven and bake for about 7-9 minutes, or until crispy and slightly browned. Sprinkle with additional salt, if desired.