gluten free, vegan, nut free, dairy free
Dark leafy greens… they are truly one of the best foods you can eat. Kale is high in antioxidants, vitamin K, is cancer fighting, lowers blood pressure, great for digestion, bone health, skin & hair. I make sure there’s a bundle of kale in my grocery delivery every week to force myself to somehow incorporate it into our meals (smoothies, soups, pastas, salads) because it’s just so good for you.
Green kale can often look brown after roasting (see main photo in spots), so my favourite to use is red kale as it’s the prettiest when cooked. I prefer to do a slower, low temp roast to help preserve the nutrients and not damage the oil. Don’t have apple cider vinegar and are wondering if you can use another? Don’t. Get some. And be sure it has the mother in it. ACV is SO beneficial to your health (immune boosting and wards off flu (take daily shots), helps relieve sinus pressure & infection, clears acne and other skin conditions, kills warts and cold sores, and lots more!) There are lots of different ways to flavour kale chips but this recipe keeps it simple, sticking to good old-fashioned salt & vinegar.
salt & vinegar kale chips
200, 1 hour
Wash and dry one head of green or red kale, and tear into chunks. Place in a large bowl.
Massage into leaves:
• 2 tbsp apple cider vinegar all over the leafs (I’ve tried leaving the ACV to dry but not sure I noticed a difference for the effort)
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
Place in oven for an hour. Just as good at room temp as they are warm. Store in an air tight container. Leftovers work well crumbled over a garlic & lemon or vegan caesar salad dressing.
