Of course, we couldn’t call the blog The Kale Box without a staple like kale chips. Many have complained that kale can never be as satisfying as a nice, crisp potato. And yes, there are few replacements for a good starchy carb. But the recipes below will expel the belief that kale chips are just bitter and brittle.
First thing to know, not all kale is created equally when it comes to kale chips. While the traditional curly is always good for salads, the above photographed lacinto kale is best for chipping. Lacinto tends to be a bit sturdier and is more similar to a potato when it comes to texture.
We’ve gone with a more Italian style with our seasonings. The top and far left chips have been flavored with olive oil and minced garlic while the remaining three are enhanced with balsamic vinegar, a bit of agave nectar to balance out the acidity, and chopped, red onion. 
Make sure to keep a close eye on your chips once they are in the oven! The chips will only need about 10-12 minutes at about 360°. You can broil for a few seconds to give an extra crisp, but make sure to be mindful! Happy snacking!
The Kale Box 
These sound good. We make kale crisps with the chopped up kale you buy in bags. Bit of oil and salt coating them well, in the oven for about 10-12 mins stirring regularly. They are best eaten straight away as they tend to go chewy when cold but they are still a nice addition to a salad. I haven’t tried using the bigger pieces of kale as I wasn’t sure what to do with them, but may have to give this a go when I see it.
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