Quote Originally Posted by OakLeaf View Post
What's the trick to keep kale chips from getting bitter? I usually wind up with a pile that are half delicious and half nearly inedible, and I don't know what makes the difference.
What's your starting kale like? I made a huge batch over the weekend and it was so awesome. I used the last of my winter kale from the garden. Most of the leaves were pretty small. I spined them, tossed them in a bit of olive oil and sea salt, spread them on a cookie sheet and baked them at 350F for 15 minutes. How are you making yours? Is your kale fresh?