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Baked Kale Chips! I definitely need my crunch and baked Kale chips seem like they may satisfy my taste buds. Gotta try this…looks interesting.
Large bunch of kale (once in pieces, there will be 6 or 8 cups) 1 T olive oil 2 T vinegar (apple cider vinegar or rice vinegar) salt 1) Pre-heat oven to 350F.  2) Rinse and dry the kale. Tear it (discarding the big veins) into large chip-sized pieces. (It’ll shrink some in cooking.) 3) Whisk together the olive oil and vinegar with a couple of pinches of salt in a small bowl.  4) Put kale in a big mixing bowl. Slowly add the oil/vinegar mix, until  the kale is just coated. 5) Spread kale in a single layer on a parchment paper-lined baking  sheet. 6) Bake for 10-15 minutes, flipping/moving around half-way. After about  10 min, keep an eye on it – you want it dry but not brown.  7) Let cool a bit.  You can make this in larger or smaller batches if you like – just keep  the vinegar-to-oil ratio at 2:1, and make sure not to soak the kale. You  can also add seasonings other than salt – cumin and paprika come to  mind, or an Italian basil/oregano thing? Go wild. Kale and you – living  on the wild side. Just maybe wait for the temperature outside to drop  just a bit.Approximate Calories, Fat, and Price Per Serving 177 calories, 8.5 g fat, $0.53Calculations  7 cups kale (in pieces): 234 calories, 3 g fat, $0.75 1 tablespoon oil: 120 calories, 14 g fat, $0.06 2 tablespoons rice wine vinegar: 0 calories, 0 fat, $.23 1 teaspoon kosher salt: negligible calories and fat, $0.01 TOTAL: 354 calories, 17 g fat, $1.05 PER SERVING (TOTAL/2): 177 calories, 8.5 g fat, $0.53 [Also, one serving contains 30% of your daily potassium, 417% of Vitamin  A, 469% Vitamin C, 32% Calcium, 22% Iron, 12-32% of the various  vitamins B (except for B12), 20% Magnesium, and 34% of your daily  recommended intake of Copper. ]

Baked Kale Chips! I definitely need my crunch and baked Kale chips seem like they may satisfy my taste buds. Gotta try this…looks interesting.

Large bunch of kale (once in pieces, there will be 6 or 8 cups)
1 T olive oil
2 T vinegar (apple cider vinegar or rice vinegar)
salt

1) Pre-heat oven to 350F.

2) Rinse and dry the kale. Tear it (discarding the big veins) into large chip-sized pieces. (It’ll shrink some in cooking.)

3) Whisk together the olive oil and vinegar with a couple of pinches of salt in a small bowl.

4) Put kale in a big mixing bowl. Slowly add the oil/vinegar mix, until the kale is just coated.

5) Spread kale in a single layer on a parchment paper-lined baking sheet.

6) Bake for 10-15 minutes, flipping/moving around half-way. After about 10 min, keep an eye on it – you want it dry but not brown.

7) Let cool a bit.

You can make this in larger or smaller batches if you like – just keep the vinegar-to-oil ratio at 2:1, and make sure not to soak the kale. You can also add seasonings other than salt – cumin and paprika come to mind, or an Italian basil/oregano thing? Go wild. Kale and you – living on the wild side. Just maybe wait for the temperature outside to drop just a bit.

Approximate Calories, Fat, and Price Per Serving
177 calories, 8.5 g fat, $0.53

Calculations
7 cups kale (in pieces): 234 calories, 3 g fat, $0.75
1 tablespoon oil: 120 calories, 14 g fat, $0.06
2 tablespoons rice wine vinegar: 0 calories, 0 fat, $.23
1 teaspoon kosher salt: negligible calories and fat, $0.01
TOTAL: 354 calories, 17 g fat, $1.05
PER SERVING (TOTAL/2): 177 calories, 8.5 g fat, $0.53

[Also, one serving contains 30% of your daily potassium, 417% of Vitamin A, 469% Vitamin C, 32% Calcium, 22% Iron, 12-32% of the various vitamins B (except for B12), 20% Magnesium, and 34% of your daily recommended intake of Copper. ]

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  8. karadawn reblogged this from veganfeast and added:
    THESE ARE MY FAV!!!
  9. happinessequalspursued reblogged this from veganfeast
  10. equivoque reblogged this from veganfeast and added:
    MORE KALE RECIPES. From what I can see, it’s identical to mine but without the middleman of the mixing bowl, and it...