Salt and Vinegar Kale Crisps
Makes 1 serving

INGREDIENTS
100 g Kale (Weighed after the stalks are stripped out. A 200 g bag gives about 150 g of leaf.)
2 tsp (8 g) Olive oil
1 tbsp Cider vinegar
A good pinch Salt

METHOD
1. Heat the oven to 150°C. Wash the kale and dry it completely, first in a salad spinner and then on a tea towel.
2. Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny.
3. Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown.
4. Out of the oven, flick the vinegar over from your fingers and salt while hot.

Check ingredient packaging for allergen information.

RECIPE NOTES
Dry leaves and a low oven. Wet kale steams, and a hot oven scorches the edges before the middle is crisp.
One hundred grams of raw kale becomes a large bowl of crisps for 107 kcal, and about two thirds of that is the oil.

Full recipe: https://www.getfuel8.com/recipes/salt-vinegar-kale-crisps
