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How do you get your kale chips to remain green? Ours turn brown. What temp oven? Any lemon juice? Do tell!
The key to kale chips, I have learned the hard way, is precise timing. An extra thirty seconds takes them from green to brown; a missing thirty seconds leaves them limp rather than crisp. I toss them in olive oil, spread them on a cookie sheet, then bake at 500 degrees for five minutes. That works for a generous bunch of kale. But seriously, I know of no trick for hitting the sweet spot other than obsessive checking.
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