Wash and dry the kale very thoroughly (the drier the kale, the crunchier the chip). Tear into bite-size pieces, discarding the stems and any tough pieces.
In a mixing bowl, toss the kale with the vinegar until fully coated. Lay the kale out to dry on a baking sheet covered with aluminum foil. Once the vinegar has dried, spray the olive oil across the kale and sprinkle with the sea salt.
Roast for 5 to 10 minutes, checking the kale every few minutes and removing any pieces that are turning color more quickly than the rest.
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