Making kale chips, also known as crisps, at home is easy and much less expensive than buying them. However, there are 2 keys to achieving their signature texture. One is to dry the kale leaves well after rinsing. Any excess moisture left on them will cause them to steam and wilt instead of crisp up. The second is to bake them on wire racks so that hot air can circulate around the leaves to cook both sides evenly. Here, we’ve dressed them up with grated Romano cheese, garlic powder, and onion powder but you can sprinkle them with any blend of seasonings. Store the chips in an airtight container for up to several days though chances are they won't last that long! | 
