In the Kitchen: Crispy Kale Chips

I have finally mastered the crispy kale chip thanks to my friend Carrie. I've made kale chips before but each batch resulted in a mix of crispy, wilted, or charred kale that has often left me disappointed and still hungry. I've learned that the trick to prepping the kale is to use a silicone basting brush and lightly paint olive oil (coconut oil works too!) onto the kale. After seasoning the leaves with vegan bacon salt from the Spice & Tea Exchange I baked them at 350 degrees Fahrenheit for 15 minutes. This is the third time I've made them and I have to say that the basting brush makes all the difference. Be warned: they disappear quickly, so make them in large batches (1-2 bunches should do)!