Gluten Free Salt & Vinegar Roasted Kale Chips Recipe
In a lot of ways my husband is like an 8-year-old kid. He has boundless energy, an active curiosity, and does not like to eat his veggies. Like a recalcitrant youth, he pushes his greens around the plate in the desperate hope that the friction will somehow cause the vegetation molecules to evaporate and magically disappear.
When some less than favorable medical tests prompted the doctor to suggest some life style changes (more exercise, less fat and starch, eat more dark leafy greens, cut back on cocktails – the usual) I was more than eager to implement them.
After weeks of grilling fish, tossing salads and eating all the desserts myself (the sacrifices we good women make for our men!) it became clear that no change had taken place. No pounds were lost, no restoration of energy and vigor had taken place and it seemed that all my efforts had come to naught.
So I did what any good wife would do. I got suspicious and spied on him. After assuring him I would be locked in my office for hours editing photos and begging not to be disturbed, I waited fifteen minutes and then snuck out to see what was what. Imagine my surprise when I spied him sitting on the couch watching American Idol, scarfing down salt and vinegar potato chips. Chips, I might add, that had escaped my junk food purge.
Him – “I need something to munch on!”
Me – “Eat your dinner!”
Him – “I did eat my dinner; I need something to MUNCH on!”
I wish I could tell you I came up with the idea of roasting kale chips, but alas, I did not. I am not sure when I first encountered the idea but I do know that the idea of trying to wean my beloved hubby off toxic chips and onto healthful greens seemed like an awesome idea at this particular moment.
The bitterness of the kale becomes almost sweet when roasted but with a briny depth of flavor accented by the tang of the vinegar and coarse salt. And these babies are crisp! Yes, crinkly, crackly crisp! They are oddly addictive and really amazing with an ice cold martini glass of sparkling spring water.
After scouring all the hidey holes I could think of, I finally came across the hubby’s contraband stash, poured out the potato chips and replaced them with the roasted kale chips. Ok, he noticed. But he also ate the kale!
There is more than one way to skin a cat and to get your kids (or husband) to eat their greens.
- 1 bunch kale washed and dried well
- 1 tablespoon olive oil
- 1 ½ teaspoons apple cider vinegar
- Kosher or sea salt to taste
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.
Remove the stem from each leaf of kale and tear into large bite sized pieces. Toss in a large bowl with oil and vinegar. Lay kale on prepared baking sheets in a single layer. Sprinkle with salt. Bake for 20 minutes or until crisp. Let the kale chips cool.
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