There’s a trick to getting not-soggy, not chewy, but perfectly CRISP kale chips every time. And I’m going to share 2 of my secrets to ensure your success. But first the recipe!

1.   Start with a bunch or two of kale and rinse well. (As it so happens, I have several bunches from the garden that need using.)

2.  Use a salad spinner to dry well. [SECRET #1: You need to start with very dry kale pieces—moisture contributes to sogginess.]

3.  Cut out the stem that runs down the middle. You could leave them if you wanted but I find them a little too woody.

4. Tear/cut into chip-size pieces. I like mine about the size of potato chips.

5. Then DRY individual pieces again. Yes, it’s worth the effort! Do it. Reread Secret #1.

6.  In a bowl, drizzle pieces with just enough olive oil to LIGHTLY coat and then massage in with your fingertips to coat.

7.  Now it’s time to add your seasonings to taste. Our favorite combo is sea salt and nutritional yeast flakes. You could switch out the yeast for garlic, or a splash of vinegar, or–your imagination is the limit. Toss again to coat.

8.  Secret #2: Use a dehydrator set to 180F. It makes the most fool-proof crispy chips every time. If you don’t have a dehydrator, lay chips on a sheet pan lined with parchment and set your oven to its lowest temperature.

9.  For both methods, check every half hour until done. These took 1 1/2 hours in my dehydrator.

10. To keep chips crisp, store in an airtight container.