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amanda R. June 28, 2020
These turned out well, but I agree with other commenters about the temp and time. After the first 8 minutes at 350, many of my chip were already done, and some were getting quite brown. Next time, I'd start at a lower temp, but I do love how crispy and easy these are!
mimi June 13, 2020
These are terrific and a great vehicle for whatever spice blend strikes your fancy – I didn't have cumin, but I did have a dukkah blend, and that was yummy. I liked the addition of sesame seeds and garlic on it. I agree with the idea that these needed more time to cook at a lower temp to prevent burning the edges. There is another 52 recipe that calls for 275 temp.
luvcookbooks October 27, 2013
My, these were delicious... nutritious junk food!! I will be making them for our weight loss group in a few weeks. Thank you!
brittybr July 2, 2013
I made them and they were delicious! I tried kale chips that a friend of mine made and he sprinkled Vegan cheese on them, omg they were amazing. But for a quick and simple recipe this one worked perfectly.
MeghanVK June 11, 2013
I've tried pretty much every kale chip method out there, including this one, and find that they turn out better if you bake them at a lower temperature for a longer period of time, not to mention the decreased risk of them turning into tiny piles of ash. I bake them for an hour at 150-200 (aka my oven's "warm" setting) and they turn out perfect every time.
crystemisa April 15, 2013
It is much easier if you distribute the oil around in a one gallon size food storage bag. Then just add the kale an shake and massage all you want. Combine the spices to the salt and get out that extra shaker to do the dusting. I am high altitude but I have better luck keeping the temp. at 300 degrees.
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