Loved it !!!! Delicious...easy to make - I sprinkled them with some melted coconut oil and nutritional yeast instead and they were gone in seconds. Yum !!! Thank you Lucy. ( I also sprinkled some with red chili peppers for the spice lovers in our family and they raved too.

WONDERFUL! I made these just as written and it was PERFECT. I know there's lots of room for variation and I expect we'll try lots of ideas! But if you're looking for an easy way to make great kale chips, this is a great way to go. I baked mine for about 14 minutes and used Montreal steak seasoning. As others have noted, the key is bake time -- if much of the leaf turns brown, they taste like charcoal. The batch I made probably isn't perfect -- only the edges are really crisp, and I probably wouldn't serve these at a party because the middle of each leaf is so oily that it might be awkward to handle in a less-than-casual setting. But maybe I can practice this recipe again and take care of that. As a snack, this absolutely cannot be beat. My results were excellent on the first try, after deciding on a whim to give this a shot and without paying much attention to the process. I'm excited to think of how good they'll be once I've tweaked the recipe a bit for our tastes! I'm so pleased, and so is my husband -- we have a garden full of kale that we now know exactly what to do with!

My wife and I actually really like kale, and have been meaning to try out kale chips for some time. We tried this recipe. We only baked them for 10 minutes. Some were burnt. We'd try them again, but other reviewers who did this ended up with the same bitter, burnt taste.

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.

Great! Something new. Nice way to use up kale :)

A lot better than expected. I used baby kale because that's what I had, but it still turned out good and crispy. Only cooked it for about 7min.

Wonderful! I omitted the salt and added Parmesan. The family has been begging for more!

Made this for the first time. I drizzled grape seed oil instead and seasoned with cayenne pepper, onion powder, garlic powder and seasoning salt. Very tasty. They taste the best hot out of the oven.

Followed directions and read lots of the reviews before starting. They turned out perfectly,loved them!

This was great! I picked up red kale, which made my chips LOOK super burnt, but they tasted great! We have a low tolerance for salt here, so, I will probably change to no salt seasonings and garlic when I make this again. Kale chips are a great sub for potato chips!