Salt and Vinegar Kale Chips

Instructions

• 1Remove and discard the stems and main vein and tear it into 3-inch pieces.
• 2Add the vinegar, salt and oil and massage it onto the leaves.
• 3The oven will preheat.
• 4While preheating, spread a third of the kale in a single layer, opening out the leaves, in the air fry basket.
• 5Once preheated, place the basket in rack position 3 and start the timer. Cook until crisp.
• 6Allow to cool slightly, then transfer to a paper towel lined tray to cool. Repeat with the remaining 2 batches of kale.
• 7Serve or store in an airtight container for up to 3 days.