My first attempt at making kale chips was a disaster. I think I baked them too long and at too high a temperature, and they came out like a pile of late autumn leaves. They would have been more enjoyable to jump in instead of trying to eat those crispy burnt things.
I was determined to try again, especially after I discovered dinosaur kale. It's flatter and tastier than regular curly kale with a smoother surface area to bake more evenly.
I also baked the chips at 300 degrees for 20 minutes, which worked really well. I cut the kale into bigger pieces, too, because it shrinks as it bakes. I sprayed the raw kale squares with a tiny bit of organic Pam spray (yes, there's an organic variety!). Then I very lightly sprinkled the kale with Kernel Seasons Nacho Cheese popcorn seasoning. Yep, nacho cheese kale chips!
They came out crispy, not burned, and seasoned perfectly.
I sliced up the rest of the washed kale and it's in the fridge for the next time I want my next nacho cheese kale fix.