Cooked another batch (half with smoked paprika – wasn’t overly fussed on this) and ate it. I used garlic infused olive oil to keep it low FODMAP and just salt for most batches. Hi these are so good used Tuscan kale avacado oil salt smoked paprika red pepper flakes and parm cheese yumm, Thanks so much for the lovely review, Betsy. My son and husband both chocked but we had a good laugh! Amazing. My teen girls and I love them! Bring on summer! It works well. The recipe calls for turning the pan and tossing after 15 minutes, then cooking for another 5 to 10 minutes more. Silica packs from seaweed packs and beef jerky are not poisonous they are just a choking hazzard. It works really well. So addicting! Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. And watch videos demonstrating recipe prep and cooking techniques. So so good! Thanks for the recipe!!! It worked perfectly. xo. We made this yesterday. If you try this recipe, let us know how it goes! Did you find it took longer or shorter? Thanks for sharing, Diane! I love these; great on salad!!!!!! I pack it full without crushing the kale in quart and above size jars and they store great and theyre a ton cheaper than foodsaver containers. We are so glad you and your seven year old are loving them :D. I just made these with salt, black pepper and some chilli flakes. xo. Next time, would you mind leaving a rating with your review? Can’t wait to try your suggestions and those of the other readers. We are so glad you enjoyed these! Very tasty, crisp, perfect texture. Definitely keep an eye on them once they get past the 15 minute mark, but they are well worth the effort! Finally I made something that isn’t fattening and has a food value. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Made these last night and they were delicious! I made these chips with kale from my garden. The rice acts as a natural dessicant to keep your chips crispy. Can I use red Russian kale or a flat kale that I have in my garden? Cheers, friends! Thanks! We’re so glad you enjoyed them! Then remove and turn over chips in pan then shake some garlic salt on to taste. We recommend watching carefully in step 5 to prevent burning. Next, peel the kale apart as best as you can, then spray with olive oil or drizzle olive oil or any spray you desire. When I was little my mom made these and I decided to make them today. This recipe was perfect with temperature and outcome. Had to share the way I did them on my insta! my kids love it too LOL, Thanks so much for the lovely review, Nancy. Thanks for sharing, Bria! I just tried this and the Chips came out perfect. Your suggestions great! Yummy. Sprinkle the kale with salt. But let us know if you try it! If you grow it you can steam and freeze and do all at once. Easy and delicious not crispy after storing..Wish I knew how to keep them crisp..I used a mix of Southwest seasoning.chili cumin powder, dash of sugar. I used baking paper on one tray (didn’t have enough for the other) and I think the tray with paper went crispier! WARNING THEY ARE ADDICTIVE. You just can’t eat them. Hi! In a paper bag? You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Thanks and I LOVE MINIMALIST BAKER! In this recipe I used about 6 cups, so about 400 g with large stems removed? Aw, thanks Skyler! Just be sure to watch them close they crisp up quick. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! You can also subscribe without commenting. Eaten raw it can affect those with low thyroid function. Lay on a baking sheet and toss with the olive oil and salt. I also tried it with Chard, worked the same. For extra flavor, sprinkle on a dusting of freshly grated Parmesan cheese. Yes, I have. Hi Cheryl! Thank you for spreading the healthy love! That’s great that they kept well! Will definitely be making these many times again in the future! A paper bag may not be air-tight enough but if you give it a try, report back on how it goes! We’re so glad they turned out well! Crispy and tasty. How do I preserve those chips for few days ? Delicious! This is what makes it tender, especially for curly kale, in really small pieces, about 2″ max. (i.e. We’re so glad you enjoyed them, Emily! I did need 25 mins in the oven and not 15mins as listed. My picky 8 year old loves it! I used Siberian kale fresh from my garden and it was delicious. I’m glad I didn’t leave them in the oven for 40 minutes. I’ve tried making kale chips in the past but they’re never consistently good. Thought to share so other poor husbands and sons don’t get punished for mom’s poor cooking ;). Thanks so much for the lovely review, Cristina. It’s super helpful! Next time, would you mind leaving a rating with your review? I used olive oil, sea salt, cumin and Mrs Dash Extra Spicy. Made as directed, except (bc there’s some law requiring everyone using a recipe to modify in some way then comment anyway) sprayed with coconut oil instead of tossing. Notify me of followup comments via e-mail. But After a while it seems that the green leaves absorbed water from the air and became chewy and can get stuck in the throat! Thanks for the recipe :) Next time would you mind adding a rating to your review? The leaves in one tray were mostly brown, the leaves from the other were mostly green but crispy when they were just out of the oven. The seasoned kale is then added to baking sheets, making sure that it touches as little as possible. It’s super helpful for us and other readers. Use convection bake if you have it to speed cooking time and help chips crisp up even more. Yes! Thinking how to fix either in smoothie or baked fries! I used TAJIN as my seasoning. Omg! Started searching google and came here! I didn’t quite know what to do with it .. olive oil, garlic salt and an oven @ 200 (cuz I forgot the temp) .. It’s much better flavor than the store bought Kale that I purchased 2 days ago. Seasoned with grapeseed oil, nutritional yeast, herbs, smokey paprika, salt pepper.