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Salt and Vinegar Kale Chips

April 14th, 2011 at 19:27

Most people who have been eating Paleo for any length of time have seen the standard recipe for kale chips. Take one bunch of kale, remove the stems completely, tear the leaves into smaller pieces, toss with a tablespoon of olive oil and a teaspoon of salt, and bake on a parchment-lined baking sheet at 350 degrees for 10-15 minutes. The kale leaves get nice and crispy and kind of melt in your mouth when you eat them. They’re not potato chips by any stretch of the imagination, but if you’re craving crispy and salty, they get the job done.

My secret is to add a half-tablespoon to a tablespoon omaypole cider vinegar to them. It gives a nice tart taste to cut the salt a bit. You may need to cook for 20 minutes to dry out the extra liquid, but trust me, it’s worth it. Toddler ate about a cup of them, making these the second vegetable I’ve managed to get in her since she went from Baby to Toddler.

I was raised on southern greens, which are salty (thanks to all the bacon) and cooked all to hell with stock and apple cider vinegar and hot sauce. The vinegary kick you get from these is a bit reminiscent of home cooking, but with a totally different texture. Give it a shot!

kale chips

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