OH! Magazine - Australian Version March 2018 | Page 12

( OH YUM )
PHOODIE’S FAVOURITE RECIPE FOR
SALT & VINEGAR KALE CHIPS
Food blogger Phoodie shares this beloved snack recipe.
Kale Chips are a bit 2012, I know. But whatever. I’ve been making them on and off since then, but had never
really perfected a recipe until I came across this post, on the awesome site, Divas Can Cook. I followed their
method to the letter, with the exception of me adding the salt after the vinegar, as opposed to just before baking;
but I’m sure both ways work!
Makes : 4
What you’ll need
1 bunch Kale, curly leaf (about 8-10 stems)
1½ tablespoons distilled white vinegar
(may need more)
1 tablespoon olive oil
Sea salt
YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram
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OH! MAGAZINE ( MARCH 2018 )
How to make them:
1. Preheat oven to 350ºC.
2. Wash and dry kale thoroughly. Make sure kale is COMPLETELY dry.
3. Tear kale from the steam into bite size pieces and place into a bowl
and drizzle with white vinegar.
4. Toss kale to get the leaves coated in vinegar. If you like a strong
vinegar taste add more.
5. Place the kale in a single layer on a piece of parchment paper or
tray and let the vinegar air dry onto the kale.
6. Place the kale back into a bowl and toss with olive oil just until the
leaves are lightly coated. Do not saturate with olive oil.
7. Place the kale on a cookie sheet in a single layer then sprinkle very
lightly with salt.
8. Bake for five minutes. Check the kale and toss if needed.
9. Bake for another five minutes.
10. Remove the kale chips that are already crisp, so they don’t burn.
The larger kale chips will probably need more cooking time. If so,
place them back into the oven and check on them every minute. It
should only take one or two minutes for the larger ones to crisp up.
11. When done, kale should be crispy, browned around the edges with
pale green color. Serve immediately.
Tip: Feel free to skip the vinegar and use different seasoning; I like to
use BBQ rub, garlic powder, or parmesan cheese. Also, make sure you
don’t overcook them.