About this recipe:Kale is coated with oil, sherry vinegar and salt, then baked until crisp. They are light, crunchy and totally delicious. Try them instead of eating salt and vinegar crisps - see if you can stop yourself from eating the whole lot!
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat an oven to 150 C / Gas 2.
Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. Wash torn kale pieces and spin dry in a salad spinner or dry with kitchen roll until they are very dry.
Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces.
Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking tray.
Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
I didn't have Sherry vinegar, just olive oil, salt and pepper. It turned out so good. Just make sure your kale is fully dry when you bake it, so it's not soggy when you took it out of the oven. - 22 Aug 2012