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What size pieces should the kale be torn into? Half an inch doesn't seem right. I can't wait to try this - sounds yummy like green bean "french fries."

I've tried making kale (and chard) chips a few times now and I haven't had much luck. I think my problem is too much oil. I like the vinegar idea. I suppose I'll just have to try again.

I love kale chips, but they can be a little fickle. If they're too wet they won't crisp before they're too brown to be tasty. I actually run mine through a salad spinner after they're tossed with the dressing.

For something less fussy but just as delicious, I like to roast my kale - some gets crispy, some's not dried out, but it's all delicious.

I adapted a great recipe for these from a recent article in the NY Times Magazine. The author also said a 1/2 inch slice, but I found a 3/4 to 1 inch chiffinade better, otherwise you get some pieces so tiny they crumble in your hand. Here's my recipe:

http://anolivetreegrows.blogspot.com/2009/03/youve-got-kale.html

The first time I saw this recipe here, I had never tried kale. NOW this is one of my favorite veggies. I have some nice kale right now. I will try this during movie watching tonight.

I dont have apple cider vinegar - you think rice wine, balsamic or a mix of both would be a good sub?

Okay fine... this recipe looks easy enough. You've won me over- I am totally making these asap!

I have to say that I am intrigued by this recipe as I saw this the other day during my blog browsing. I'll definitley be trying this after I pick up some kale at the Sunday market.

I wonder if I could do this with mustard greens? It hasn't been a good week for kale at the market...

One of Mollie Katzen's books had a recipe for kale chips. I made them and they were great, but a lot of work. I have to try these--they sound great with the vinegar. And fast.

ARgh, surplusj, that's exactly what my problem must have been! should have thought of it earlier. Whenever I've tried this, they end up burnt to an unappetizing crisp, and it must be because they're not dry enough! damn.

Wow- this looks phenomenal! I have to admit that I have never cooked kale- I've never really known what to do with it, but this looks good enough to goad me out of passing by the beautiful bunches of kale every time I'm at the market! Thanks for the idea!!

I am so in love with kale chips, such a great alternative to those not-so-healthy but oh-so-tasty salt and vinegar chips!

Wow, this is such a God send. I was studying today and scavenged every corner of my apt for crunchy snacks. This is a GREAT idea!! I'm in the 'haven't-had-Kale-ever' club.

Never knew what to do with it. Will try this!

We Dutch eat kale as one of our favourite dishes. It's called 'stompot boerenkool' and it's cooked like this: Boil some potatoes. In the last ten minutes or so of boiling, throw kale on top of the potatoes so they can steam. The kale has to be cut really fine; use only the leaves - not the stems. When potatoes are soft, drain everything, and mash it all together. Then there are three things you MUST eat it with - butter, vinegar and salt. We also eat it with smoked pork sausage. If you try it this way (don't try gravy and stuff!) you'll be amazed. Every non-Dutch person I've made this for can't believe how yummy it is! It's the only vegetable we loved as kids - try it with yours!

Went straight to Whole Foods after work and am eating these as I type!
Definitely use the salad spinner to dry out the kale a bit, then i tossed with olive oil and balsamic vinegar then sprinkled with some sea salt. Absolutely delicious, am wishing that I bought two bunches of kale now.
Too be honest, I ate a few pieces waiting for the oven to heat up. Delish.

dang, I burned a bunch... but the parts that I didn't were crisp and YUM! Will try again with a more watchful eye :)

You can also make these on the stovetop in a large nonstick frying pan.

Just put lightly oiled kale pieces in the pan on medium heat with enough room for air to circulate, and leave them be until they get crispy.

The oil/vinegar proportions worked great; almost all my kale crisped up perfectly (I dried it very well in a salad spinner). The only problem is the salt measurement--I usually don't measure salt for this type of thing but I figured this time I'd go with the recipe....After putting on 1 teaspoon I stopped because it seemed like way too much, and sure enough the chips were inedible. The texture was awesome but they were so salty it was sickening. I'd say 1/2 a teaspoon to start with, MAXIMUM, and then taste them when they're done and add more if you need to. It was so hard to throw out the whole batch but every bite made me feel sicker.

These were so yummy! I think there was too much oil, and I didn't put nearly that much salt on, and also only roasted them for 12 minutes. But yum!