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!!
|45 members and 20,063 guests|
|Arduinna , Avv821 , BirthFree , corson , CricketVS , delightedbutterfly , emmy526 , girlspn , Greg B , hakunangovi , happy-mama , hillymum , katelove , Katherine73 , kathymuggle , kcsb , Kelleybug , Michele123 , NaturallyKait , RollerCoasterMama , rubelin , Sasha2011 , Satori , scaramouche131 , SchoolmarmDE , shantimama , Skippy918 , Socks , Springshowers , sren , stephaniepifer , superseeps , TealCandy , transylvania_mom , valerievalira , VK1987 , zebra15 , zoeyzoo|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|