The snack edit 714

Salt and Vinegar Kale Crisps

Make salt and vinegar kale crisps, from the first ingredient to the finished dish.

1 serving · 4 ingredients · 4 steps

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Salt and Vinegar Kale Crisps, plated and ready to serve. — The finished recipe. Salt and Vinegar Kale Crisps

Ingredients 1 to 4 for salt and vinegar kale crisps arranged separately on a dark worktop. — Ingredients 1 to 4. 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

Salt and Vinegar Kale Crisps, preparation step 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. — Step 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.

Salt and Vinegar Kale Crisps, preparation step 2: Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny. — Step 2. Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny.

Salt and Vinegar Kale Crisps, preparation step 3: Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown. — Step 3. Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown.

The finished salt and vinegar kale crisps. — Step 4. Out of the oven, flick the vinegar over from your fingers and salt while hot.

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