Salt and Balsamic Kale Chips

Instructions

• 1Remove and discard the stems and main vein from the kale and place in a large bowl.
• 2Add the vinegar, salt and oil to the kale and massage onto the leaves.
• 3Open out the leaves and arrange the kale in a single layer, in the air fry basket.
• 4Place the basket in rack position 3. Set the oven to Dehydrate, Super Convection, 125°F, for 3 hours and press Start.
• 5The kale should be dry and crisp. If not, dehydrate it longer. Loosen the kale from the basket to prevent it from sticking and allow to cool. 
• 6Sprinkle with salt. They will keep in an airtight container for up to 4 days.