On the tenth day of Christmas, my true love gave to me…. Salt and Vinegar Kale Chips!
This Kale Chip recipe comes from the cookbook Real Life Paleo, by Stacy Toth and Matthew McCarry. They also write the blog Paleo Parents, and have written multiple Paleo cookbooks. So far this one is my favorite. It is filled with 175 incredibly delicious Paleo recipes, shopping lists, guides to eating out, meal plans, food swap ideas, and tons more. It is packed with great information for either someone looking to begin, or someone who needs to be re-inspired.
Kale may be the next big superfood, but some people aren’t sure how they like to eat it yet. It’s commonly used in kale salads, smoothies or as chips like this recipe below! I think if you haven’t tried it yet, the chips may be the first place to start. This recipe is for Salt and Vinegar Kale Chips, which may remind you of your favorite potato chip flavor! If you like this recipe, head to Amazon for your own copy of Real Life Paleo.
- 1 bunch kale
- 2 tablespoons apple cider vinegar
- 2 tablespoons melted lard or fat of choice
- 1 teaspoon kosher or sea salt
- Preheat the oven to 350 F.
- Remove the stems (including the thick ribs) from the kale leaves and tear the leaves into chip-sized pieces. You should have about 4 cups.
- On a rimmed baking sheet, toss the kale leaves, vinegar, lard, and salt until ever leaf is thoroughly coated. Spread out the leaves in a single layer, with no leaves overlapping.
- Place in the oven and bake for 15 to 20 minutes, tossing every 5 minutes.