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.
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Trying hard to eat healthier, and kale is just so jam-packed with nutrients that I was...