SALT AND VINEGAR KALE CHIPS
• 1 bunch kale, about 12 ounces
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar (optional)
• Kosher salt
Preheat oven to 350° F.
Wash the kale, dry thoroughly, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar. Oil a baking sheet.
Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for about 10 minutes, then stir and turn the kale and bake for 10-15 minutes longer. Remove crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.