just made the kale chips, i used an entire bunch and shredded it by hand, bit size pieces, maybe a little bigger. i didn’t use any stem. I tossed in a big bowl with olive oil, apple cider vinegar and salt. I think i needed more salt an vinegar but I was afraid to put too much in.
i have the second batch in the oven now on 325 for around 20 minutes, i kept my eye on it. don’t want it to brown too much,
these are crispy and crunchy!, made 2 batches like this on parchment paper.
I had to throw all those carbs away! I don’t know how to store them to keep them crunchy, they got soggy and wet in a ziplock back a couple hours later and i ruined it 
i kept the bag open, maybe they need to dry out more? any suggestions?
I’m reading they don’t store well and just make enough for consumption that day. or sit them on top of rice to absorb moisture. Mine got wet rinsing and putting vinegar on them, they were perfectly crispy when i pulled them out, i only got to eat about 4 of them.
I have successfully stored my homemade kale chips in a big Snapware type plastic airtight container and they stayed crispy until they were all eaten…which was about a week because they were so good. 
Another idea is to save the silica desiccant packets that come inside supplements or some foods and put them in with anything you dehydrate or want to keep dry.
did you have any water or vinegar on them before baking @replay ? Maybe mine got soggy because they didn’t dry completely.
I read a number of recipes before trying to make them myself and a consistent point seemed to be that the kale be completely dry before oiling.
My first batch was good but not super crispy.
So I tried the method that used a blow dryer on low to dry out the crevices of the leaves. Seemed crazy but I tried it. What I ended up doing was putting them in a pillow case and using the blow dryer because I wasn’t about to blow each leaf and even on low temp/air flow they move around!
I oiled the leaves well, by hand, making sure i got it distributed well. You need less oil than you think, though I think it would probably be easy to use too much.
Another thing I did, which may or may not be a deal breaker, was pulverize my seasoning mix in a coffee grinder so it was a fine mixture. It would really help if you had an empty seasoning jar with a shaker top to distribute over the oiled leaves before baking.
Also, I use bagged kale that comes in smaller pieces. This was actually more work that using whole leaf curly kale and removing the stem. I left the leaves pretty much hole. They are easier to handle and break easily once crisp.
This post is making me want to bake up a batch!!!
thanks for all the tips! I bought rock salt just for the chips because I like the big pieces of salt on them. The very first time I made them, it was a perfect batch but then I also ate them all up shortly after so I don’t know if i dried them enough and I may have used dinosaur kale.
what kind of seasonings do you use @replay ?
i want to make another batch now too but next supermarket trip will be on Wednesday,
I use the recipe on this site for the nacho flavored kale chips with a little extra spice. What combination have you tried?
