Are you ready to transform your snacking game with a healthy twist? Meet the irresistible Garlic Vinegar Baked Kale Chips – the perfect crunchy treat that will satisfy your cravings without the guilt! In just 30 minutes, you can whip up a batch of these deliciously seasoned chips that are not only packed with flavor but also loaded with nutrients. Say goodbye to store-bought snacks and hello to a homemade delight that’s sure to impress your taste buds and your friends. Get ready to dive into this easy recipe that will have you munching on greens like never before!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even crisping.
- Thoroughly wash the kale bunch under cold running water. Carefully remove the tough stems from each kale leaf, tearing the leaves into roughly 2-inch pieces. Use a salad spinner or clean kitchen towel to completely dry the kale leaves, as moisture will prevent them from becoming crispy.
- In a small mixing bowl, combine olive oil, minced garlic, apple cider vinegar, and salt. Whisk the ingredients together until well incorporated.
- Place the kale leaves in a large mixing bowl. Drizzle the olive oil mixture over the kale and use clean hands to massage the seasoning into each leaf, ensuring even coating. Make sure each piece is lightly but thoroughly coated.
- Arrange the kale leaves in a single layer on the prepared baking sheet, making sure the pieces are not overlapping. This allows each chip to crisp evenly.
- Bake in the preheated oven for 10-12 minutes, watching carefully to prevent burning. Leaves should be crisp and slightly darkened at the edges but not burnt.
- Remove from the oven and let cool for 3-5 minutes. The chips will continue to crisp as they cool. Serve immediately for maximum crunchiness.
Tips
- Choose Fresh Kale: Opt for vibrant, fresh kale leaves. Look for crisp, dark green leaves without any yellowing or browning for the best flavor and texture.
- Dry Thoroughly: Make sure to dry the kale leaves completely after washing. Excess moisture can lead to soggy chips, so use a salad spinner or pat them dry with a clean kitchen towel.
- Massage the Oil Mixture: Don’t skip the step of massaging the olive oil and seasoning into the kale. This not only helps the flavors penetrate the leaves but also ensures they crisp up nicely in the oven.
- Avoid Overcrowding: When placing the kale on the baking sheet, ensure they are in a single layer without overlapping. This allows for even cooking and maximum crispiness.
- Keep an Eye on Them: Kale chips can go from perfectly crispy to burnt in a matter of seconds. Check them around the 10-minute mark and adjust the time as needed to achieve your desired crunch.
- Store Properly: If you have leftovers (though they might not last long!), store the cooled chips in an airtight container at room temperature to maintain their crispiness.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 5g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
