Salt and Vinegar Kale Chips

1 bunch kale
2 tablespoons apple cider vinegar
2 tablespoons melted lard or fat of choice
1 teaspoon kosher or sea salt
  1. Preheat the oven to 350 F.
  2. Remove the stems (including the thick ribs) from the kale leaves and tear the leaves into chip-sized pieces. You should have about 4 cups.
  3. On a rimmed baking sheet, toss the kale leaves, vinegar, lard, and salt until ever leaf is thoroughly coated. Spread out the leaves in a single layer, with no leaves overlapping.
  4. Place in the oven and bake for 15 to 20 minutes, tossing every 5 minutes.

Recipe Credit: Real Life Paleo cookbook