We don't really care for kale chips but love zucchini chips and use basically the same recipe. But the fine grind sea salt will measure very differently from coarse kosher salt so did you cut the measurement in half?

Either way the amount of salt is optional so you can reduce it to taste.

Another factor is the amount of kale used since so many of the recipes give such vague instructions like "2 large bunches" and leaves you to guess what constitutes a large bunch. :) So the same recipe you used may well be very good with an increase in the amount of kale and less salt.

Hope this helps.

Dave

PS" try making them with onion salt or celery salt too.

Thanks Dave, I baked them for 10 minutes in a 400 degree oven, just tossed 3" pieces of kale in a bowl with the oil, vinegar and salt mixture until they were coated. Duh, I didn't think to cut the amount of salt I think I'll try the celery salt and up the vinegar a bit next time.

Annette

agree with reducing salt and you can even sprinkle with cheese such as parmesan. But we have had more success at temps 275-300. Used 350 once and had more burning of the edges before the centers got crispy.

I shake my kale in a bag with the oil and seasonings - a leftover plastic produce bag - spreads everything really evenly. Daughter has fun with the shaking part.

YUM! Rachel

Rachel thanks, how long at 300, parmesan does sound yummy maybe one could omit the salt altogether using the cheese?

Annette