Do you have a preferred method of preparing kale chips?

When I did them they were very dark green, almost the same color of seaweed snacks. I rinsed then, patted them dry and toasted them in the oven. To do that I laid them in a single layer, on a sheet of parchment paper on a cookie sheet. Set the oven at 450 degrees F, drizzle with olive oil. Check after about 10 minutes, cook to desired crispness,season to taste with salt. I usually put a clove of garlic or two so I have some roasted garlic as well.

My sister makes them the same as Yetanother. I am not a fan.

I did them lightly oiled with a little salt, onion powder and garlic powder and toss, then I put them in a 300 degree temp oven so they can dry out. While they are baking I will give them another toss then make sure they are all laying nice and flat again so they can dry evenly. I found if I kept the temp low they could dry without burning. I also found by making sure they had their own space they could dry out evenly so use a single layer so each peice of kale was flat on the cookie sheet. I ended up having to make several batches to use up all the kale I bought but they tasted yummy.

I heat the oven to 375 and while the oven is heating up I trim, rinse and drain the kale leaves, then drizzle with olive oil and toss to fully coat the leaves and then briefly rinse again under warm not hot water then vigorously shake and drain in a strainer. I then season the leaves with sea salt, lemon pepper, sprinkled small amount of minced red pepper, pinch of garlic and onion powder. Scatter the leaves on a baking pan cook for 5 minutes then turn the leaves put back in the oven but this time turn off the heat for another 6 or so minutes…test for doneness and serve.