My local food editor introduced me to these in her weekly column. They are a fun and unique recipe to share with your friends at the end of summer when kale leaves are large, plentiful, and inexpensive.

3 large kale leaves, rinsed and large white stem removes
1 teaspoon cider vinegar
1 tablespoon olive oil
½ teaspoon salt

1 Preheat oven to 400 degrees F. Cut kale leaves into 3 inch pieces. Place in a plastic bag. Add olive oil, and salt. Shake the bag so the seasonings coat each leaf.
2- Place coated leaves on a baking sheet lined with aluminum foil or parchment paper to make clean-up easy. The leaves should touch at the edges but not overlap or be layered. Giving them enough space allows the heat of the oven to crisp the leaves instead of steaming them.
3- Cook 15 -20 minutes. They should be crisp but not cooked to ashes. Serve right away as is!

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