We love this recipe but instead of the oven, I simply use my dehydrator. No worries of overcooking/burning the "chips" that way! I find I can get away with 1 tsp. extra-virgin olive oil if I put the leaves in a BIG bowl and toss thoroughly after drizzling the oil over the kale. We grow kale in our garden and this is a great use for it!

Reviewed On: Jun. 26, 2009

DEE-licious! I tweaked a bit - I'm a low-carber, so no crust, and I used half cream/half water in place of the milk. I had some semidry Spanish smoked sheep's milk cheese, so grated 1/4 cup of that in the bottom of my buttered 9" pie plate; I used some leftover turkey, 3 strips of cooked bacon, snipped into small pieces, and 2 green onions (no spinach), a pinch of nutmeg, a little garlic salt and freshly ground pepper, and 1/2 of a small seeded serrano pepper, minced. Otherwise I followed the recipe exactly! LOL!! My husband rated it A+ and I give it 5 stars - will make again and again, using whatever goodies I find in the kitchen. The base of this with the eggs, cream/water, and mayo is PERFECT!

Reviewed On: Jan. 23, 2009

I always use Embasa brand whole pickled jalapenos; and I use half cream cheese, half shredded cheddar or 3-cheese blend. After wrapping with bacon and securing with a pick, I shake the whole lot in a ziploc bag with Parmesan cheese (the green can kind) and then bake at 400* til the bacon is done to your liking. Even my stepmother, who doesn't LIKE hot stuff, makes SURE she gets her fair share of these!

Reviewed On: Jul. 6, 2006