1 bunch kale (I used curly kale, but Lascinato “dino” kale also works too!)
2 Tbsp. vinegar (I used apple cider vinegar)
1 Tbsp. olive oil
1/2 tsp. coarse sea salt, more/less to taste

1 bunch kale (I used curly kale, but Lascinato “dino” kale also works too!) 2 Tbsp vinegar (I used apple cider vinegar) 1 Tbsp olive oil 1/2 tsp coarse sea salt, more/less to taste

Preheat oven to 150 degrees F.
Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.

Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.