About this recipe: Kale is coated with oil, sherry vinegar and salt, then baked until crisp. They are light, crunchy and totally delicious. Try them instead of eating salt and vinegar crisps - see if you can stop yourself from eating the whole lot!
I didn't have Sherry vinegar, just olive oil, salt and pepper. It turned out so good. Just make sure your kale is fully dry when you bake it, so it's not soggy when you took it out of the oven. - 22 Aug 2012
I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC. - 04 Jan 2011 (Review from Allrecipes US | Canada)
After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minutes, then turned off the oven and left the kale in the oven to continue to crisp. This way it does not brown but stays a beautiful green and tastes delicious. You can keep it in the oven with the door closed for about an hour and it will be perfect. - 18 Oct 2010 (Review from Allrecipes US | Canada)