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Thread Starter 

Hello ladies,

I hear you all bragging about your daily staple of Kale chips, and I would like you to share your wisdom. I have tried these countless times, and have never had success.

 

Mine either burn, or turn out chewy, never crisp. I tried slow cooking at 300 degrees, or quicker cooking at 425 degrees. I have used olive oil, Bragg's, and just plain, and can't seem to get the formula down right.

 

how often do you have to toss them? or don't you?  I have tried flipping them while cooking, not flipping them....still didn't get it.

 

Please, help! I really want to make these on a regular basis. Also, i have tried the black, curly, and not as curly kind -- is there one kind that works better than others?

 

thanks so much!!

 

Denise