I believe the secret to perfect kale chips is a low oven temperature, about 250 degrees. Too hot and they tend to burn. I also use insulated baking sheets, which hold even heat. With regular pans, try parchment paper.
Usually I stick with olive oil and salt, but today I experimented with my seasoning. I whipped up a concoction of olive oil (3 Tbsp.), ume plum vinegar (1-1.5 Tbsp.), and soy sauce (1-1.5 Tbsp.). After de-stemming and drying the rinsed kale, I brushed the mixture on the leaves and placed them in a single layer on the pan. Using a brush prevents too much of anything globbing up in one area. I then popped them in the 250 oven for about 30 minutes. I checked them a couple times to make sure they were fully crisp - leathery kale chips are not what we are going for. They came out perfect and oh so delicious. A real hit with the kiddo to boot. This could be the trick you've been looking for to get your child to eat their greens.
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