Have you tried these? They cost a ton in the store, but easy to make at home for cheep.

Ingredients

• 1 bunch kale (curly edge ones are best)
• 1 tablespoon olive oil
• 1 teaspoon sea salt ( you can try adding garlic, seasoned salts or nutritional yeast for variety)

Directions

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.(or oil lightly)
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner (wet kale will mess with the time) . Spread out on cookie sheets in one layer. Drizzle kale with olive oil, toss to coat and sprinkle with sea salt.
• Bake until the edges brown but are not burnt, 10 minutes (check time early first time you bake them, to make sure they are not overdone.)

These are a favorite of mine. I ate them all the time before surgery.

To anyone who makes these, I can't stress enough how important it is to get the Kale completely dry. Otherwise they don't crisp up.