So. Very. Good. I've been looking to an alternative to munching chips in front of the TV at night, and these are awesome, especially when you've had enough hummus for the week:). For those who were concerned about the ultra-crunchy crumbliness, (which in truth I kind of liked) I found that those Kale leaves that were folded in two (as it tends to do by itself if you don't unfold it as you place it on the pan) were a little more crunchy on parts and chewier in parts, if that's what you're going for. I had a mix of both and loved it. I kept a close eye on these and ended up happier with a tad lower temperature (around 330-340) and set the timer for 6 minutes and checked them, the first batch ready in 7 min, the second in 6 (hotter oven I guess). Halfway through eating these, I called my sister in law and HAD to tell her about them. Definitely a find. I will make these at my next family gathering. (My nephews and nieces have come to expect my unusual 'hippie' food:) )

Reviewed On: Jan. 5, 2009

I was skeptical, but went for this recipe when it came in my email and really enjoyed the sweetness of the berries in contrast to the vinegary italian dressing I used.

Reviewed On: Mar. 8, 2008

I tried this on a whim though I was extremely skeptical. I had no heavy cream or almond extract (I've never been crazy about almond extract anyway, and several people said it was alright without.), so I added a tad more condensed milk and added some 3% milk, and am absolutely in love. I'm really excited to try it with heavy cream, and even more excited to show this off. Thank you!

Reviewed On: Jan. 24, 2008