The keys to making addictively delicious, crispy kale chips are to dry the kale completely before you bake it and be sure not crowd the pan. If the kale is wet or crowded, the chips will steam and be limp. No one likes limp chips. Feel free to experiment with any seasonings you like. I also like to use wasabi powder in place of the nutritional yeast and crushed red chili flakes. If you have a dehydrator by all means use it in this recipe – chips will take about two hours to dehydrate; just keep checking until they are crisp.
Thanks to my friends Monica and Ami for their coaching on this one.