Kale Chips: Avoiding Greasy Failure

Aarón Sánchez expressed the frustration many feel about kale chips: for every ten, maybe one is good. The failures come from three sources. First, any moisture remaining on the kale creates steam during baking, resulting in soggy greasy chips. Wash leaves then dry completely in a salad spinner and pat with paper towels until bone-dry. Second, too much oil coats rather than lightly seasons. Use just enough to massage into every surface without pooling. Third, overcrowding traps moisture between leaves. Spread pieces in a single layer with no overlapping on the baking sheet and use multiple pans if needed. Bake at a lower temperature than expected, around 150°C (300°F), which prevents burning while ensuring complete dehydration.