Kale chips

swtgran wrote:
Glad you like them. That is exactly what I do, except, I massage the tiny bit of oil into the kale. I grind a tiny bit of pink Himalayan salt on them.

For the longest time I tried using other recipes on the web and they always seemed to burn on the edges before the main part of the leaf was crisp. This lower temp was the key.

Thanks, It's a new favorite. I also massaged the olive oil in.

I remember an experience related from a book about life in Tuscany where they sprayed deep-fried zucchini blossoms with salt water to get an even, subtle coating of salt. I might try that next time.