Overall, I found that all three of these pins speak words of truth when it comes to throughly coating in oil, watching them carefully, and making sure they’re completely dry. I’ve botched many a batch of kale chips because they were too wet still. Also I used curly kale for all three because of two reasons:: dinosaur kale is hard to find; when you do, it’s much more expensive. I wanted to show that you can still get good results from these kale chip recipes using curly kale.
First, my favorite recipe out of the top three pins I tried. (Click on the picture for the link.) This was the only recipe that recommended using parchment paper, and I think that made a difference. Maybe just a few more minutes in the oven would’ve made them perfect!
Second, though the graphic is my favorite, this recipe came with my least favorite tips. I skipped all the seasoning on these Though the cooking temperature was higher and the cooking time was less, which would make sense, these came out soggy. So if you like your kale chips less crunchy, this recipe is perfect. They would’ve made a great warm salad though, especially if you added the Asian flavors.
This third pin was less of a recipe and more like tips. I will mention that at 400°, 20 minutes would’ve been far too long. I would’ve had burnt crumblies on the pan and nothing edible at that point.
If you’re a kale chip beginner, start with the first pin and then branch into the next two with tips, recommendations, and seasonings. Do you like kale chips? What tips do you have for making great ones?