|Salt n’ Vinegar Kale Chips|
|photo by recipe author|
Preparation Time: 15 minutes
- 1 bunch kale
- 4 tablespoons Gold Label Virgin Coconut Oil
- 2 teaspoons Raw Coconut Water Vinegar
- 1/4 teaspoon Himalayan salt
Rinse and remove stem from kale. Pat dry with towel. Tear into large 2-3″ pieces since they shrink a lot when dehydrated.
Place kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.
Place “chips” on dehydrator trays. Dehydrate for 6 hours at 115° F.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
Published on July 7, 2017
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