Super simple and versatile. I sprinkled nutritional yeast on some while cooking and YUM! My second batch I added cayenne pepper and it was a hit!

cook it slower and lower - i did about 18-20 mins on 300 - jus watch - but, slower and lower makes them greener, crunchier, flavorful

Yum! This worked out very well! I have a convection oven so I baked them at 325 degrees for 10 minutes, mixed them around then went another 2 minutes.

Worked out perfect! thanks!

I have a suggestion for people who do not like vegetables, like myself. Just TRY this! I seriously worry about my health because, there are extremely few vegetables that I like. This is a super food and, I looked it up, baked kale retains it's nutrients! Yay! After reading about kale's nutrients, I thought this MIGHT be a way I can actually eat it. And it was DELICIOUS! It really doesn't need anything else except for whats in the recipe but, I may experiment with this superfood now. I still don't have the courage to try raw kale, tho. I can tell by looking at it that I won't like it! LOL Also, it's important to not get any stems! They taste bad!

Trying hard to eat healthier, and kale is just so jam-packed with nutrients that I was determined to get this right. It took two tries, though, and here is what made the difference. You barely need a teaspoon of olive oil for every two fistfuls of kale. Too much oil and they don't crisp up. The second time, I put it all in a big mixing bowl, put a tiny splash of extra virgin (and two drops of truffle oil!) and tossed it well using metal tongs. Kept my hands clean! Then sprinkle lightly with sea salt or seasoning salt, and a small dash of garlic powder, and mix well again, tossing with the tongs. Remember the fluffy kale bakes down and shrinks, it is really easy to go overboard on seasonings. Then I spread it out on a non-stick sheet and baked at 300 degrees. Five minutes into it, I took it out and used the tongs to "fluff" it up and scrape it off the pan. This helped dry it out tremendously. I put it back in, and kept taking it out every couple of minutes to shake the pan. As it more properly dries out, the kale will start to freely slide around on the pan when you shake it...that is how you know you are close to done. I put it back in for just a couple minutes more, and man, they came out sooooo lite and crispy it was almost like eating air! My three year old was shoving them down as fast as she could because she thought they were "chips". Big contrast to the first time I made them, they came out too chewy for my kids because I had used too much oil.

I really don't like kale, but it is so healthy and I was determined to find a way to enjoy it. These taste like potato chips! Seriously!

A good introduction to kale in our house. Not super mind-blowing awesome, but definitely delicious and worthy of making again! I gently massaged a few handfuls of baby kale with garlic-infused olive oil and used onion powder and Lawry's to taste. Some chips were chewy and some were crisp, which was a nice contrast. I'd like to play around with spices, but this is a keeper and a good snack for this Super Bowl Sunday!

Way too salty. They can't be stored I found out as they get limp.

I had my doubts about kale chips...but was really surprised how good these were. Since I have to watch my salt I used Mrs. Dash table blend to season, was still great!