OK, I know every good cook wants to be able to prepare the perfect kale chips because not only are they delicious, they are such a healthy alternative to potato chips. But I’m not going to lie to you. This recipe is not perfect, but it is pretty darn close. So why did you post it if it’s not perfect I hear you asking? Well, because it’s as good as I can get it.

I have actually been trying to perfect this recipe for about 3 years now. And frankly, during this testing time I must have gone through 12-14 batches in an effort to make the kale chips of my dreams. So give me as much grief as you’d like, but I’m tired of trying to make this recipe any better. There are just too many variables when you make kale chips. The leaf thickness is never the same in any 2 bunches of kale. Then of course, there are different kinds of kale. But the main problem I kept experiencing was getting the saltiness of the chips just right. It was just darn near impossible!

But I was very happy with the last batch I made. So much so, that my experiments with baked kale are over. This last try had just the right amount of olive oil and seasoned salt, with a little extra flavor boost from the tamari and granulated garlic.

And I know there was absolutely no need for me to pursue kale chips with such a vengeance since there were already so many recipes out there. But it had become a personal exasperation for me. I just could not get it right! And when that happens, it’s like someone waving a red cape in front of a bull! And you know what bulls do when they see red? Well actually, bulls don’t see red. They are dichromates, which means, they only see blue and yellow. And bulls only chase the matador’s cape because of the movement, not the color. But regardless, the analogy still works. Like any self respecting bull, I simply couldn’t stand a moving target that I couldn’t conquer. In this case, my target was a “not quite perfect” kale chip recipe! My job here is done.

• 10-12 c. loosely packed kale (1-2 bunches) – ribs removed, washed, torn into about 2-inch pieces, and spun dry
• 2 T. extra virgin olive oil
• 1 tsp. low sodium tamari or soy sauce
• ½ tsp. granulated garlic
• ½ tsp. seasoned salt

Place the kale in a large bowl. In a small bowl, combine the olive oil, tamari, granulated garlic, and seasoned salt. Pour on top of the kale and gently massage the kale leaves (yes with your fingers) until every leaf is coated with a very thin layer of the mixture. Lay leaves in a single layer on 2 large baking sheets.

Bake for about 9-10 minutes in a pre-heated 275 degree oven. (Use convection heat if possible.) Keep a close eye on the kale. The kale leaves should be completely dry to the touch when they are ready. (They will however still look a bit shiny from the olive oil.) Take them out of the oven and gently lift them with a thin metal spatula. Allow them to cool completely and store in an airtight container.