Salt and Vinegar Kale Chips

1 bunch kale

2 Tbsp. vinegar (I used apple cider vinegar)

1 Tbsp. olive oil

½ tsp. coarse sea salt, more/less to taste

Preheat oven to 350 degrees F.

Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

Combine the kale leaves, vinegar, oil and ¼ teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1 to 2 minutes until it is soft and slightly darker.

Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7 to 10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.

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