Kids love it!
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt
A drizzle of balsamic vinegar (about ½ tablespoon)
Preheat an oven to 400 degrees F (175 degrees C)
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. (I like to use my hands to strip the leaves from the stem.)Wash and thoroughly dry kale with a salad spinner. Place kale in a plastic bag. Drizzle kale with olive oil, balsamic vinegar, and sprinkle with sea salt. Thoroughly massage the bag to mix the oil and vinegar into the leaves.
Using several baking sheets spread the kale pieces out so that they are not touching; I use 3 or 4 sheets. Bake until the edges brown but are not burnt, about 7 to 12 minutes. Make sure to check the chips almost every minute after 7 minutes have passed. Every oven is a little different…Adjust this recipe’s time to your oven!
Serve immediately! Does not keep well, usually won't stay crisp.