I tried making kale crisps again according to this recipe.
Step 1: tear into pieces
Step 2: drizzle with olive oil
Step 3: add salt and bake at 425 for 10-15 minutes
They did not turn out well.
after only 7 minutes
The only thing they had going for them was the salt. The rest tasted like burnt, kale-flavored tissue paper.
It’s possible that I’m using younger kale than the recipe calls for. That might explain the burnt results even after cooking only 7 minutes instead of the prescribed 10-15.
I love snack food and the idea of kale crisps. I was really hoping it would work this time.
thoughtful consumption 
Hi there:
Just saw this post and wanted to add my thoughts. First, 425 is way, WAY too hot. I cook mine at 250 for about 25 mins, or until the leaves are crisp.
Second, I think you might have better luck with bigger pieces.
This recipe is covered in last month’s Bon Appetit magazine, and I like the way they presented it. They cut out the stems and then basically just cut the kale into two halves — long and slender.
Thanks, Kim! I’ll definitely try again.
[…] to Kim’s advice, I’m willing to try kale crisps again. Probably only a small batch, though, to be safe. The rest I’ll cook with raisins and […]
the other thing you might want to try is setting the kale on a cooling rack on a baking sheet. this would prevent the moisture from wilting the kale from the underside.