Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home, barely put his briefcase down, and started rummaging through the fridge asking "do we have any Kale? I want to make chips!"
"Sure, you know Dana posted a Kale Chip recipe in November." But this is a man who likes to do things by the book and said he wanted to make the exact chips he'd just had. "Trust me," he said.
After about five minutes of prep and fifteen in the oven, we had a bowl full of crispy kale chips. The three of us (the two and a half year old included) sat down and had the bowl licked clean of kale chips in less time than it took to prepare them.
The difference between this recipe and the previous is the vinegar. I like the extra bite the vinegar lends to the chips and would encourage you to try it both ways. I might even try it with a heavier vinegar like balsamic, or even rice vinegar and add a sprinkling of sesame seeds along with the salt. There are a lot of possibilities.
We have Stacie Billis to thank for the inspiration. Stacie is an owner of Chow Baby, an organic baby food company based in NYC and the recipes on her blog are all catered toward cooking for children.