SALT AND VINEGAR KALE CHIPS:
My first attempt at Kale chips burnt to the pan. The second try, however, actually managed to work out into a crispy, delicious, salty snack. I used Balsamic vinegar and pink Himalayan sea salt to flavour this health junkie favourite and I think they turned out fantastic! Recipe below:
Pink Himalayan Sea Salt
Preheat oven to 80 degrees Celsius. Spread coconut oil onto a flat baking tray. Tear leaves off stems and tear again into bite sized pieces. Spread leaves across the tray. In a separate mixing bowl or container pour mix up desired amounts of balsamic vinegar and sea salt and then drizzle across leaves. I like to then use my hand to toss the leaves around the baking tray once more to ensure they are fully covered in flavouring. Once covered place the baking tray into the oven and bake for ten minutes at 80 degrees Celsius. The edges of the leaves should be brown, but not burnt. Turn oven off and allow leaves to cool inside, this creates a little extra crunch.
Serve in a bowl with your favourite choices of dip or just by themselves!