During our test run of the Reboot Diet, Aaron and I found a new household favorite. Kale chips. Yes, you read that right. I said, Kale chips! Our two year old scarfed them down so fast, she begged for more when they were gone. While you might look at them and think, "Uhhh, really that looks way too healthy, it almost looks gross". I thought the exact same thing. Boy, wasn't I shocked! This recipe is gluten free, but calls for a lot of salt. If you aren't a fan of so much salt, you can just cut the salt in half. Also, side note: we didn't use vinegar at all.
Gluten Free Salt and Vinegar Kale Chips
1 head dino kale, chopped 1 teaspoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon celtic sea salt
1 tablespoon apple cider vinegar 1 teaspoon celtic sea salt- Place kale in a large bowl
- Drizzle with olive oil and vinegar, then sprinkle with salt
- Massage above ingredients into kale with your hands
- Spread out kale on 2 parchment
lined baking sheets, so that pieces of kale do not touch
- Bake at 375° for 10-13 minutes until dry and crispy
- Cool 10 minutes and serve
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