I shared this tried-and-true recipe for salt-and-vinegar kale chips eons ago and dusted it today off when I found myself staring down a bunch of kale, looming lunch time with toddlers and current exhaustion over smoothies.
I wasn’t sure if they’d share my passion for vinegar, and I didn’t want to inhale two batches on my own, so I tried a new fly-by-the-seat-of-my-pants “recipe” in true Jenny style – I poked around and used what I found that looked good.
Follow the S&V recipe until you’ve coated your kale with olive oil. Then sprinkle over a healthy coating of Italian spices you have on hand. I used Penzeys Sandwich Sprinkle, a mixture of garlic, salt, basil, oregano, rosemary, thyme, marjoram, black pepper. Then I grated fresh Asiago cheese over the pan of kale, making sure the top layer lacked any open holes without cheese. Then I hand tossed the whole lot and popped it in my 300F oven. Thirty minutes later, voila!
Kale chips even three toddlers with happily eat, even before their fruit.
