Kale Chips

Ingredients:

• 1 bunch of kale
• 1 tbsp/15 mL  sherry vinegar*
• 1 tbsp/ 15 mL  extra virgin olive oil
• 1 pinch sea salt **

* This is to make a salt and vinegar recipe, remove vinegar if you are making different flavours
** Substitute seasonings for different flavours. Garlic salt or seasoning salt, parmesan cheese, or salt and pepper just to recommend some of our families favourite flavours.

Instructions:

1. Preheat an over to 300°F (150°C).
2. Cut away tougher parts of kale leaves like rib and discade. Tear leaves into smaller uniform 'chip' sized pieces. Wash and spin dry kale leaves or pat dry with paper towels. Important that they are completely dried before baking.
3. Place kale leaves in large resealable bag (or bowl if you're comfortable getting hands a little messy). Add in half the oil; seal and shake the bag to evenly distribute oil on kale. Add remaining oil until all pieces are evenly coated. Sprinkle vinegar (if using or chosen seasoning) into bag, reseal and shake until evenly spread.
4. Place kale leaves evenly on baking sheet or cooking stone.
5. Roast in the preheated oven until mostly crisp (takes about 12-15 minutes/9-10 minutes in convection oven).  When edges of chips start to turn brown they are done, if allowed to totally turn brown they are over-done and somewhat bitter. Season with salt (or selected seasonings) and serve them cooled.

Tips:

• Pay close attention to edges of leaves when in the final few minutes as the difference between done right and overdone is only a few seconds.
• Make sure you strain out any water before baking or you'll end up steaming the kale instead.
• When placing leaves on plate for cooking give them space for most even cooking results.
• When adding in your chosen seasoning you can also do this step after olive oil has been fully coated onto kale and kale is placed onto the baking sheet or stone.