I've seen the recipes and I've seen the bagged ones, but never have bought them or tasted them.
How bad could it be? I've baked broccoli and brussel sprouts. I liked the outcome of those two experiments and didn't want to be disappointed with kale.
BUT!
My friend E.P. has a small garden and offered me some of her collard greens which I gladly accepted. They were young and tender. I decided to try Alton Brown's, Baked Greens Chips I'd seen at the Food Network site. His recipe uses all sorts of "hearty" greens. Collards was on the list as a hearty green.
A. Wash and dry greens thoroughly
B. Lay parchment paper on a baking sheet.
C. Tear greens into 2 inch pieces and lightly coat with olive oil and salt. ( I chose to tear the greens from the stems and save them.)
D. After following the directions and baking them, I allowed them
to cool. I tried to eat them but they disintegrated. 😲
No texture or strength. The consistency of paper after it turns to
ashes. I tried a second batch and tweaked the cooking time. Same
thing. 
CONCLUSION: This may have worked had the collard green leaves
been thicker and more mature.
I AM NOT TO BE DEFEATED !!!!
I have those tender stems. So, what did I do?
That's it ***
