Kale Chips

I think this was a very good recipe. I don't have Kale very often because I cannot afford it but it is such a good healthy vegetable. Luckily, it is in season at the vegetable stand that I go to and I can get it pretty cheap right now. I think I must have done something wrong though when I made this. I only added a little bit of kale (about 1/2 bunch) because I did not want to waste too much in case I did mess up. I am not the best of cooks. Also, I live in a bus and use an rv stove so it is really small and it cooks faster. We are still trying to figure out how to adjust the temperature. It always cooks things too fast. It aggravates my husband because he is always burning stuff and he is an excellent cook and before we had this stove he NEVER burned anything. Anyway, I may have also used too much oil because I could not find my measuring spoons. I did use virgin olive oil and I did not have white wine vinegar so I used balsamic vinegar instead. I sprinked salt (not much) along with garlic powder and onion powder before putting them in the oven. I do like the idea also of maybe adding parmesan (probably right before they are done so it does not burn---that would give a little extra flavor too). I wanted to make this as a healthy snack for my 1 year and 2 year old since they like pretty much everything. I started cooking the Kale on 200 degrees (again I have problems with my oven) and the Kale was getting all mushy (just some tips were getting crispy). So I then turned the temperature up to 300 degrees and I think I burned it. I tried giving to the kids both ways but they kept spitting it out. I actually like it alot (I do like bitter tasting foods though and it tasted that way because of it being burnt). So needless to say I will have to tweak this recipe (maybe add some more seasonings (possible cajun or something---my kids do like spicy foods) and then keep adjusting my temperature on my stove until it turns out just right. Once I do I will post again on here.

Great and healthy alternative to potato chips! I've made this a few times now and my husband loves it. I do not always add the apple cider vinegar and once I used rice wine vinegar instead. I bake my batches at 350 degrees for about 15 minutes. I stick close because once I smell the 'toasted' aroma, I know it's ready! I also like to toss around the kale in the last couple of minutes to ensure all the leaves are toasted. I've added variety by tossing in garlic and onion powder, parmesan cheese, and crushed red pepper flakes. I also prefer extra virgin olive oil for flavor and aroma. The flavor varieties are endless with this super easy recipe!

I agree. Too much salt for my taste. Make sure you don't cook them too long. I accidentally roasted them for 25 minutes, and I got burnt kale! On the next batch, I substituted the salt for Cajun spices, and it added a nice spicy flavor. Great way to get those greens!

We tried these from a local Raw restaurant at a Farmer's Market packaged with flavors like Nacho and Curry and were determined to see how they were made. Thanks to Yogi and Recipezaar we can now indulge our Kale Chip cravings without going broke. We took the suggestions of other reviewers and substituted balsamic for the apple cider vinegar and salted after they came out of the oven with a good quality sea salt. The directions don't specify this but you will get the best results if you separate the leaves from the kale stems and use only the leaf part. YUMMY! Thanks so much Yogi for posting this recipe!

These were very tasty and made for a great treat. I substituted a nice balsamic vinegar in place of the cider. Gave it a nice, sweet touch. Both DH and I enjoyed them and I will probably make these again. Thanks for sharing.