Salt and Vinegar Kale Chips

In both our homes, the kids have been known to run off with the whole bowl — so get a good first helping! With this recipe, you want the chips to be both crispy and bright green. If they start to brown, they can taste burned. If you find that the chips are browning before the kale is crispy, reduce the oven temperature. From The Cleaner Plate Club by Beth Bader and Ali Benjamin (Storey Publishing).

Serves: 4

• 1 bunch kale, about 12 ounces
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar (optional)
• Kosher salt

Preheat oven to 350° F.

Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.

Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for about 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.