#DavidChang #UglyDelicious #SeanBrock #Heritage
About two years ago, I was watching David Chang’s Ugly Delicious, and he had Sean Brock on, making Nashville Hot Chicken. Brock finished his off with vinegar powder. Mind blown. My husband and I looked at each other, and I ordered a copy of his book, Heritage, on the spot. That book deserves its own post, but if you grab a copy, be sure to make his fried chicken skins. I mean, chicharrones are awesome, but come on! And make the Southern Screwdriver!
That vinegar powder is a fabulous ingredient. I was reviewing a dehydrator book the other day and the author had garlicky kale chips in it. Great, but I wanted salt and vinegar chips. The vinegar powder is perfect for this!
You can roast the chips if you like, but the dehydrator does a much better job of it!
Jen’s Salt and Vinegar Kale Chips
1 1/2 pounds kale
Wash, remove the hard ribs, tear into bite size pieces and dry really well in a salad spinner.
1 Tablespoon extra virgin olive oil
Massage this in really well.
1 teaspoon salt
1/4 cup vinegar powder
Sprinkle on evenly, and toss really well.
Divide between 6 dehydrator shelves, being careful to keep it in a single layer. Stack two at a time on top of each other, so you can slide the shelves in without pushing the chips off another shelf. Skip a shelf slot and repeat til they’re all in.
Dehydrate at 135 degrees F for 3 hours or until dry and crisp.
Yield: 1 overflowing gallon bag of guilt-free Netflix munchies. Yep.
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