OK, I have to admit up front that kale is NOT one of my favorite foods. It’s right on the borderline of like/dislike. But this idea of crisping them in the oven made them quite, well, almost acceptable. If you like kale to begin with, you’ll probably love these. If you’re like me, you’ll eat them and think, well, that’s nice. I won’t need to fix that for a long time.
- 1 bunch kale
- ½ tablespoon apple cider vinegar (or vinegar of choice)
- 1 tablespoon olive oil
- Kosher Salt, to taste
Preheat oven to 425 degrees. Line baking sheet with foil (may need two sheets depending on how much Kale you have).
Tear kale leaves off stems, discard stems. In a large bowl add kale, vinegar, oil and salt; then toss. Shake off excess liquid and spread Kale evenly on baking sheet, do not over crowd. Keep Kale in a single layer or some will steam instead of getting crispy.
Bake ~15 minutes, stirring once during the baking.