I just ate the whole bunch of kale as it came out of the oven and no one else even got to try them! (on my way to buy more kale in a minute...)
I used several of the various tips together and got great results on the first try:
~oven at 340 degrees
~line the pan with foil
~blot each leaf dry
~remove thick stems
~turn curly side down, like a tent
~mist with olive oil (I didn't have a Misto, so I used a cheap water spray bottle, like a hairstylist would use. Came out kind of spurt-y, but it worked.)
~sprinkle LIGHTLY with sea salt, garlic salt, Old Bay Seasoning...
~bake 5 minutes and then rotate pan 180 degrees, bake 5 minutes more
(no need to drain on paper towels, as there was so little oil to begin with.)
Light and crisp, like little green clouds, only yummy and loaded with goodness!
I also tried it with purple kale, thinking my kids would find that entertaining...worked okay, but not as well as the green. Purple kale is less curly, so it lies down on the cookie sheet more and doesn't get as crisp (it seems air flow it crucial.) Also, it loses some of its lovely color in the baking process, so the chips come out more brown than purple. Not tragic, but not outstanding, either.
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I just ate the whole bunch of kale as it came out of the oven and no one else even got to try...