If you like salt and vinegar chips you will love these. Just like salt and vinegar chips, you can’t stop at just one! (If you don’t like salt and vinegar chips you can still make these just lightly mist with olive oil instead of the vinegar bath). This is how I did it:

Preheat oven to 375

I bought a bag of pre-cut Kale just because it is easier, but if you buy it in the bunch just chop the bunch into pieces (not too small though).

In a separate bowl mix one part water, one part white distilled vinegar (I did 1/2 c. vinegar 1/2 c. water). You could also use apple cider vinegar with “the mother” in it – it would be healthier if you did that. Also get a plate ready and fold up and lay some paper towels down on it. Also put a piece of foil on a large cookie sheet.

Next you will “bathe” the kale in the vinegar mixture. Just do one handful at a time until it is completely covered with vinegar. As you pull the kale out of the vinegar bath set it on the paper towels and kind of pat the vinegar off. You don’t want to completely take the vinegar off, you just don’t want a lot of excess liquid on the tray when you bake them or else they will be soggy and not crunchy. **Note, I didn’t pat the liquid off in this pic which is why there is so much liquid on the tray – lesson learned**

Transfer the kale to the cookie sheet lined with foil. Keep doing one handful at a time until the cookie sheet is full. Sprinkle with sea salt. Put in oven and bake until edges of kale are brown and crispy. I cooked for 12 minutes and that was good. Some of my pieces were soggy because I had too much liquid. These are really really good and I had this whole tray gone in about three minutes!