How to Make Kale Chips

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Parchment-lined baking sheet filled with purple and green kale

These kale chips are foolproof. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every time.

How to Make Kale Chips

It all starts with washing and drying the kale, then removing the stems and tearing the kale into smaller pieces. 

Next, the kale is massaged with oil and your seasonings of choice. This recipe is versatile and can be modified to include whatever flavors or seasonings you desire. I include a few options below.

The seasoned kale is then added to baking sheets, making sure that it touches as little as possible. This helps the kale get crispy.

After 15 minutes in the oven, stir gently and bake a little longer. You’re looking for it to be crispy and very slightly golden brown. But watch carefully to prevent burning!

Allowing the kale chips to rest on the baking sheets once outside the oven will help them crisp up even more.

If for some reason they haven’t gotten crispy, you can return them to the oven at a lower temperature or when the oven is off but still warm. The lower temperature will help draw out moisture and encourage crispiness!

Seasoning Ideas

We recommend seasoning your kale chips with a healthy pinch of sea salt!

For additional flavor, you might try playing around with some of these seasoning ideas:

  • Black pepper
  • Cayenne pepper
  • Cinnamon
  • Cumin
  • Chili powder
  • Curry powder
  • Garlic powder
  • Hot sauce
  • A dash of maple syrup
  • Nutritional yeast

How to Store Kale Chips

Though best served fresh, they can also be saved for later!

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days.

You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. 

Baking sheet filled with a batch of our crispy Kale Chips recipe

We hope you enjoy these chips! They’re:

Crispy
Flavorful
Simple
& Perfect for snacking!

More Homemade Chip Recipes

If you try this recipe, let us know how it goes! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!

Crispy kale chips on a baking sheet

How to Make Kale Chips

Foolproof kale chips that are crispy, easy to make, and so versatile! Just 30 minutes required for this healthy, simple snack.
Author Minimalist Baker
Print
Baking sheet filled with a batch of kale chips for making healthy nachos
4.68 from 56 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 large bundle curly green or purple kale
  • 1-2 Tbsp melted coconut or avocado oil
  • Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry powder, 1 Tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)

Instructions

  • Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
  • Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
  • Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
  • Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
  • Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
  • Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
  • Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of coconut oil and no seasonings.
*For flavor inspiration, check out my Cheesy Kale Chips!

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 50 Carbohydrates: 3.5 g Protein: 1.7 g Fat: 3.7 g Saturated Fat: 2.8 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15 mg Potassium: 196 mg Fiber: 1.4 g Sugar: 0.9 g Vitamin A: 4000 IU Vitamin C: 66 mg Calcium: 60 mg Iron: 0.5 mg
Parchment-lined baking sheet filled with a batch of homemade kale chips

Reader Interactions

Comments

  1. Shasta says

    Great recipe! I used Siberian kale fresh from my garden and it was delicious. Also they were crispy until we finished them a couple days later. Maybe has more to do with the humidity? I’m in Colorado, so it’s dry dry dry.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve never heard of that type- sounds awesome! Yes- the humidity could definitely have been a factor. That’s great that they kept well!

  2. Bria S. says

    Just made these! So so good! Had to share the way I did them on my insta! Will definitely be making these many times again in the future!

  3. Skyler Pemberton says

    Hi! I have a bunch of Russian kale and Dino kale from my garden. Can that work too? Thanks and I LOVE MINIMALIST BAKER!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Skyler! We don’t find it works as well, unfortunately! But let us know if you try it!

  4. Alexa says

    I just tried this recipe today and holy kale its delicious! I was shocked I could make my own healthy, delicious chips. I followed the recipe pretty exactly but here’s what I did slightly differently: I used 3-4 tablespoons of avocado oil, sprinkled salt, garlic powder and chili powder then mixed it all together in a bowl. I baked on 225 F for 15 minutes, flipped them then baked for 10 more minutes. After that they were crispy perfection!

  5. Jonah says

    Not good. The oven temp is way off. If you follow this recipe verbatim it WILL produce burnt kale. If you enjoy eating burnt greens then please follow this recipe, you’ll love it…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that was your experience, Jonah! So many other readers have reported success, so we aren’t sure what went wrong. We recommend watching carefully in step 5 to prevent burning. Better luck next time!

    • Polly Richards says

      I made this recipe tonight with my home grown kale. I used the technique but used 350 degrees (by mistakes I guess) and it turned out GREAT. Seasoned with grapeseed oil, nutritional yeast, herbs, smokey paprika, salt pepper.

    • applebears says

      Have you actually checked your oven temp accuracy recently….I’m guessing it’s probably a bit off.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would hold up as well since it is more tender, but maybe? Let us know if you try it!

      • Claude Kim says

        Literally made this a couple minutes ago, the kale chips turned out fantastic! I raised the oven temp to 250 (a different recipe called for 350 so I compromised). Quick and easy, definitely will be making these again.

  6. Jay says

    Made as directed, except (bc there’s some law requiring everyone using a recipe to modify in some way then comment anyway) sprayed with coconut oil instead of tossing. And lacinato instead of curly. Had planned to leave most of first batch in oven with light on to dehydrate so it would last longer, but it tastes too good. Also failed to IG it …

  7. Left Coast Gal says

    Fool proof indeed. My oven takes a bit more time, but you nailed it perfectly: slow and low. I can always depend on your recipes to be tested and true. Cheers!

  8. Carole says

    I made these chips with kale from my garden. I used olive oil, sea salt, cumin and Mrs Dash Extra Spicy. I baked them at 225 in a convection oven for 15 minutes, turned the pan and tossed lightly (per instructions) and baked an additional 7 minutes. They came out perfect and so delicious!!! I will definitely make them again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Carole.

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Angel says

      This recipe was absolutely delicious. I cant get enough of it. I made one batch and I’m definitely going to have to make another one. Easy,quick,and yummy!

  9. Larry says

    Excellent recipe! Very tasty, crisp, perfect texture. I have tried other recipes…nothing compares to this recipe. The temperature seems perfect for not burning and crispness! Spices recommendations was perfect; savory! On the baking sheet I used parchment paper to place the Kale on…to me it helps To keep chips from burning, and is easier to toss half way through the bake cycle. Well done, great instructions. I use a gas stove, it does have convection capability… however I just used the normal bake cycle. Our stove does have pretty good temperature control.

    …again…nicely done!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nancy. We are so glad you all enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Susan says

    Sooooooooo……is it wrong to eat all of this at one sitting? Asking for a friend.

    P.S. Freakin Fantastic! I used 1tsp cumin, 1/2 tsp chili, 1/2 tsp paprika, 2 tbs nut. yeast, and a liberal amount of salt. OMG!!!!!!!!!!!!!!!!!

      • Tori says

        Thank you. I made these Kale Chips and it only took 10 minutes for the kale chips to burn, which isn’t healthy. I’m glad I didn’t leave them in the oven for 40 minutes.

  11. Liz says

    My son and husband both chocked but we had a good laugh! Be aware of the leaves still green after baking. I made two trays in the same batch for my first time – and I admit that I hardly bake. The leaves in one tray were mostly brown, the leaves from the other were mostly green but crispy when they were just out of the oven. But After a while it seems that the green leaves absorbed water from the air and became chewy and can get stuck in the throat! Thought to share so other poor husbands and sons don’t get punished for mom’s poor cooking ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! It sounds like the brighter green one may not have cooked fully. Were they on the upper rack?

  12. Emily says

    I’ve never had kale chips before but was interested in it. Found this recipe and I am converted for life now :) so simple to make, I just used olive oil and salt and baked and they turned out perfectly crunchy. I normally don’t know what else to do with my huge pile of kale apart from cutting it up and putting it in a salad. Now I have a perfect snack for my drive home after work.

  13. Pat says

    Quick and easy. Mixed olive oil and a dash of garlic salt. Amazing. Crispy and tasty. My new favorite way to eat kale.

  14. Jemma says

    So yummy! Worked perfectly.. I minced some garlic, grated some Parmesan and put on a sprinkle of salt. I used baking paper on one tray (didn’t have enough for the other) and I think the tray with paper went crispier!
    Thanks for the recipe :)
    Ps. I follow you on Instagram. I googled kale chip recipe and recognised your name in the searches. So thanks again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Betsy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Steph Ibarrola says

    I made this and it turned out good . I put some salt, cayenne, and Brazilian seasoning. It’s much better flavor than the store bought Kale that I purchased 2 days ago. Only downside is that Some are not crispy and some are too dry. I guess it’s because I used kale that I put in the freezer to keep and store it for a longer time so it’s a little frozen when I put it in the oven. No complains as still it turned out really good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Steph. It’s also possible that there was not enough space between some of them to crisp up? Next time, would you mind leaving a rating with your review? It’s super helpful!

  16. Mary says

    This was a great, easy recipe. I washed the kale and spread it out on tea towels on the counter, and dried them. I used oil, pepper, and Montreal Steak Spice (my favorite seasoning).

    ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

    I made two batches and in the second batch I added sunflower seeds.

    They came out great at 225 degree convention oven, took out at 15 minutes, turned and kept in 5-6 minutes longer.

    Thank you for giving us a healthy snack!

      • Charlotte says

        Oh my goodness! I love them! Finally I made something that isn’t fattening and has a food value. I split it up and made thiem with 2 different seasonings, one with garlic olive oil and New Orleans Cajun seasoning and the other with basil oil with smoked paprika and salt. I didn’t have coconut oil but I will try next time. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Bodil. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Jade says

      I used garlic infused olive oil to keep it low FODMAP and just salt for most batches. Cooked a batch (two slightly overfull sheet pans) and ate it. Cooked another batch (half with smoked paprika – wasn’t overly fussed on this) and ate it. Third batch in the oven now, hoping to test how crisp these stay in a container but don’t like my chances ?

  17. arelyn says

    We made this yesterday. It was so easy and delicious. Our batch baked faster than the recipe said (they were done when I went to turn them) but sometimes my mom’s oven runs hot.

  18. Patricia says

    Perfect recipe, came out super crispy using convection! Used kosher salt and garlic powder. My teen girls and I love them!

  19. April says

    The slow bake on convection was perfect!!! We finished off two batches with just a little olive oil and sea salt. My picky 8 year old loves it!

  20. Jess says

    I just made two batches seasoned with salt. The first batch I ate all of them before I could transfer them to a container, it was that addictive! The next batch I managed to put in Tupperware and plan on finishing tonight. I used a bag of “thoroughly washed kale”. If you happen to use prewashed produce, I recommend washing carefully still…my kale needed it. This recipe was perfect with temperature and outcome. Mine were done in 15 minutes the first time and 20 minutes the second batch, just because I crowded my pan a little more the second time.

  21. Stephanie Hughes says

    I had recently bought a large bag of tripled wash kale from my local store! Thinking how to fix either in smoothie or baked fries! Started searching google and came here! Your suggestions great! Preheated my oven to 300 degrees! Did not have parchment so used foil! Took large bowl , 2 cups of kale, 1 tablespoon of extra light tasting olive oil, garlic & herb salt free McCormick perfect pinch, all natural ground turmeric and smoked paprika! Mixed well and baked 25 minutes or so! Loved them and ate all up!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Stephanie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  22. Naomi says

    I used 1 bunch of organic kale & mixed with nutritional yeast. I spread over 3 trays & added Japanese chili & sesame. I followed your directions and they turned out perfect. I wished I’d done 3 bunches of kale as I ate them all so fast!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Naomi. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Cristina Kaine says

      Bought organic farmers market kale, washed it, ripped up the pieces and massaged it with tea towels to get it drying faster and an hour later it was dry and ready for an organic sunflower oil massage in a small bowl with a sprinklin’ of bucks seasoning. I love these; great on salad!!!!!! Thank you for spreading the healthy love!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Cristina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Mindi Judson says

    Hi! Forgive me if this has already been asked, but what is the purpose of the yeast? Do they turn out just as well without it, or is it a must?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mindi, the nutritional yeast is not essential, but it provides a lovely cheesy flavor. Hope that helps!

  24. Sandra M Martell says

    I never cared to do kale chips before. I did out of curiosity and trying to eat a little better. They were delicious! And super easy. I did them with nutritional yeast and chili powder.
    They are so light and very addicting!

  25. Diane says

    You made my boyfriend like kale! Well done. I also tried it with Chard, worked the same. Round 2 is in the oven now.

  26. Jolee says

    I wash & tear the kale, then spread it out to dry overnight. I use 1 TBSP olive oil & 1 TBSP of an Italian herb mix. Then I bake them at 225-degrees for 1 hour, pick out the thoroughly dry pieces, then put the pan in for another 30 minutes. 25 minutes doesn’t dry them out & they’re still quite chewy.

  27. Charl says

    I used the amounts of spices recommended in the recipe. I would say it was a little overpowering but maybe that was because I used too much or had too little kale? I did need 25 mins in the oven and not 15mins as listed

  28. Davy says

    I haven’t made this yet but I will tomorrow when it’s not so hot out. Lots of good feedback here that I’ll keep in mind. I’m grateful for the steam and freeze comment … there’s just so MUCH of it!

  29. Kerry Hayward says

    Made this as I’m missing crisps like no tomorrow when I’m dieting. Some did over cook but the few I did have were to die for!
    I’m not a fan of bland crunchy veg and fruit is lettece and so on but this I’m happy to have any day of the week!

  30. Adrienne says

    I just pulled these out of the oven and they are PHENOMENAL! They are packed with flavor. I used avocado oil. The only thing I did differently was I used more sunflower seeds instead of cashews because I didn’t have any cashews in the pantry. I did just a straight substitution (1/4 cup sunflower seeds instead of 1/4 cup cashews). My seven year old and I can’t stop eating them! After I flipped the kale pieces over, I put them back in the oven for 6 minutes and they turned out perfect. THANK YOU!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing your changes, Adrienne! We are so glad you and your seven year old are loving them :D

  31. Kiran says

    I just made these with salt, black pepper and some chilli flakes. They were sooo good – perfect crunchiness and not soggy. Thanks for the recipe!!!

  32. Regan says

    did anyone have to cook this for longer then 15 minutes? my kale was still thin when I checked on it after 15 minutes.

    • Anita BS says

      The recipe calls for turning the pan and tossing after 15 minutes, then cooking for another 5 to 10 minutes more.

  33. Meghan says

    Made these last night and they were delicious! My first attempt at kale chips and they came out perfect – I ate a whole bowl!

  34. Susan Anderson says

    Easy and delicious not crispy after storing..Wish I knew how to keep them crisp..I used a mix of Southwest seasoning.chili cumin powder, dash of sugar. .Tastes like hot bar b que.. flavor

  35. Zhenya says

    I used pre cut bagged kale, and it took about twice as long to cook. I know the over temp was correct because I have a thermometer in the oven. :(

  36. Maria says

    I made them and they were a bit bitter. You just can’t eat them. It leaves a not a good taste I need your mouth. I don’t know what I did to have the bitter taste??

  37. The Vintage Vegan says

    I made this for my husband and I to try last night. (Posted and tagged ya’ll on ig) I also made some collard crisps following this same recipe. Both were delicious, thank you very much!

  38. Jennifer says

    Made them with veggie oil (all I had on hand) Italian seasoning and a pinch if salt with parmesan cheese.. next no salt.. but good anyways!

  39. MaryAnimal says

    First time I tried your recipe and they came out perfect!!!

    I used TAJIN as my seasoning.
    It’s a Mexican seasoning with chili lemon flavor. So addicting!

    Thank you!

  40. linda joseph says

    Fantastic kale chips.. i have tried this and the final product was nice thanks for all your effort please post more article on this series.

  41. Anna says

    I’ve tried making kale chips in the past but they’re never consistently good. One time they’re awesome and the next time l have to put them in the trash! Booooo! I’m looking forward to trying these out with better results! Thanks for the recipe ?

    • Monica says

      I have rebates them. It works well. Just be sure to watch them close they crisp up quick.
      I works well to recruit cracker and prezels too if they aren’t to far gone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ash! While they are best fresh, you can store them in an air-tight container for a couple days. Good luck!

    • Lisa Florida says

      FoodSaver containers work great. Any moisture in the air and the crisp is gone. You could try other container but remember once exposed to the humid air time is limited in the crispy department. Florida

      • Div says

        I like using the foodsaver top sealer on my large mason jars with their regular metal lids. I pack it full without crushing the kale in quart and above size jars and they store great and theyre a ton cheaper than foodsaver containers.

      • Patricia Fletcher says

        I’m in Oregon. This has been THE DRIEST summer. No humidity. It’s scary. So I’m thinking these chips will last awhile. That said, I have a Foodsaver so I’m going to try using it and see how well it works. Thank you for the idea!

  42. den says

    just made it! first attempt — spot on!
    spices: salt pepper garlic ny
    also replaced with olive oil, it works great.
    keep up the good work!
    thumbs up from greece :)

  43. Beth says

    Love kale chips and am looking for a foolproof method, so I’m excited to try this. Could you please give me more guidance about how much a large bunch of kale is – maybe in grams? Or cups? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1 cup chopped kale is about 67 g, if that helps. In this recipe I used about 6 cups, so about 400 g with large stems removed?

    • Pat says

      I waited till i tried this recipe. It’s a foolproof best way to make kale chips but with a new twist! Now you will need 5- 10 times the amount of kaleyou would normally use to make a batch of chips. First I grow my own kale so if you do also you might want to stadh it away. I steam my kale for 5-7 minutes ( you dont lose any nutritional value) Look it up, kale shouldn’t be eaten raw! Again look it up before you laugh. It was to do with stuff that is above my pay scale. Anyway if you buy 5-10 bunches of kale it will reduce to a fraction of what you begin with. Steam the kale then immediatey rinse or submerge into cold water. Then squeeze all the water you can out of it. Next, peel the kale apart as best as you can, then spray with olive oil or drizzle olive oil or any spray you desire. Then season with sea salt, garlic powder and paprika. Again use what ever seasoning you like. Mix all seasonings well by hand. Next line a cookie sheet with wax paper or parchment and set aside next grab a few leaves and roll them in your hands like you would to warm your hands in the winter. What you’ looking for is a 1″ -1&1/2 inches and maybe 1/4 – 3/8″ little logs. Place these on the wax paper spacing about 1″ and 1″ for next row. Preheat your oven to 200° and bake for 1/2 hour turning once or so. This is a sure thing that you cant burn or ruin! You dont lose any nutritional value at all ( look it up). But make sure to use a ton of kale and have an extra set of helping hands. They are delicious. I wrote this out lastnight then scrapped it till I knew how they came out! But MAKE SURE TO USE alot of kale because you wont believe what it gets reduced too! You wont be sorry! If you grow it you can steam and freeze and do all at once. I also use it to add to soups! Now Im looking at my sage patch and you wouldnt believe what sage can do for you. Its good for depression and is called the ” Thinkers Tea” Check the studies! So after picking sage I found some intrusive mint plants worked their way back in my garden. Be catefull planting mint, one day its so nice and before you notice it takes over your garden! So I pulled the plants and wondered what to do with them. So Ive been making some raspberry liquor since March ( Mason jars filled with berries and topped off with Everclear 91%!. Now I added the mint in and wait another month or so. Now Im going to learn how to drink it lol. To sweeten it up and keep calories down I’make some Stevia syrup ( stevia is a plant that makes 0 calories natural sugar). Bring on summer!

    • Nana says

      Oh my gosh!! My cousin brought me a bit of Kale from his garden .. I didn’t quite know what to do with it .. olive oil, garlic salt and an oven @ 200 (cuz I forgot the temp) .. YUMMY!! Couldn’t be easier!! Now I WILL get more Kale from him! Thanks for your post!!

    • Karol Mayer says

      I just followed all the instructions and the kale is not crisp. My oven is fine, and everything else was followed to the T. I don’t have a convection oven so maybe that was the problem, but they are soggy and even tough.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm strange, Karol! We are sorry you didn’t have success with this recipe. It sounds like your oven may have been the case..

      • Bill Reitter says

        The secret is in massaging the lightly-oiled kale for at least several minutes with your hands, really squeezing and almost crushing it. This is what makes it tender, especially for curly kale, in really small pieces, about 2″ max. Instead of oil, I use nutbutter or seedbutter (or peanut butter), which is kind of mushy at first, but it tastes great when baked at 250 for 15 minutes in a convection, countertop oven. Make sure not to burn. Everybody loves them as snacks, salad toppings, or in soups. If not crisp, lower the temp a little and leave in oven a little longer, even after it is done and the oven is off. Using the oven as a dryer. Good luck!

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