I have done these three times now. The first time, they came out as if you walked in your yard and picked up a leaf in 100 degree weather and tried to eat it. I trudged on. The best way to do these: use cooling racks, dried kale in large pieces, toss in bowl with 1/2 to 1 teaspoon olive oil, squeeze with your fingers, pile on cooling racks. The little amount of olive oil is enough and gets around. Squeeze, if you don't want to use your fingers, put in plastic bag and squeeze. Cook at about 200 to 250 degrees only 8-10 minutes and then turn the oven off. Look in on them every fifteen minutes. At my high altitude I'm surprised they take less time. Every oven and every location is different. Season with Anything you like. Of course, I used garlic powder and sea salt.
One time I added that adobe seasoning. I will make again and again. I love them once I found the right temp, time and size of kale. LOVE THEM. I suggest a timer to make sure you don't forget them.
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I have done these three times now. The first time, they came out as if you walked in your...