yeah, that’s right. KALE CHIPS. and i’m super excited about them.

it’s pretty apparent that i’m totally turning into my mother.
i mean, the lady frequently wears a t-shirt that she bought from, where else, whole foods that says in big uppercase letters “KALE”. you know, like YALE.. get it? pretty sure it’s her favorite shirt.
for those of you who don’t know my mom, aka YaYa, aka The Mahm, she is a total hippie, living in the hippie capital of the south (austin texas) and to top it off, she’s an artist (no, i did not get any of her gifts in this department). she’s all over the coconut oil (don’t get her started, she’ll go on for days;) for every need possible, and she’s a really healthy eater. so you can imagine when i start making things in my kitchen LIKE KALE CHIPS, i kind of rise above myself in an out-of-body experience and think,
what. is. happening. here?
i’m turning into my mother. and i am 100% ok with that. actually i’m proud so say it:)

disclaimer:
be careful with these babies. they’re serious business.
i may or may not have eaten an entire pan in one sitting the last time i made these.

salt & vinegar kale chips
adapted via gimme some oven

ingredients

about 5 cups kale leaf pieces, ribs removed, washed & dried

2 tsp olive oil

2 tbsp red wine vinegar or distilled white vinegar

1/4 tsp sea salt

directions

1. preheat oven to 350. line a large baking sheet with parchment paper.

2. place the prepped kale in a large bowl. drizzle in the olive oil, vinegar, and 1/8 tsp salt. mix with a hand or tongs to soften and combine. place leaves on the baking sheet in one layer without overlapping, but fairly close together (they will shrink as they are baked). sprinkle over top the remaining 1/8 tsp salt.

3. bake for about 8-10 minutes. remove from oven and let cool. (about 5 minutes after taking them out of the oven, i turn all the leaves over to help them dry out a bit and crisp up.)

enjoy!