I think they do tend to be crumbly, but I guess you could try cooking them less? Also try tossing them in oil so they crisp up a bit without overcooking and crumbling too much.

In terms of flavoring, try tossing them in olive oil mixed with sriracha for a little spice.

I cook mine low and slow. Also I use collards which hold up a LOT better. I put my oven on 170 and bake for almost an hour (it'd be even better in a dehydrator) and cook with a saturated fat of my choice, some spices, and sometimes... even though it's not paleo, I use nutritional yeast which gives it a lovely cheesy taste. Low and slow yields much better results, in my experience. The ones at the store are usually dehydrated. I don't know how this recipe of cooking them at 300 became some ubiquitous. It really doesn't turn out well using that method.

I dont know about doing a "mix" When i make kale chips i just take the kale off the stem (vein hard middle thing) and tear it into pieces, spray with olive oil, sprinkle with a bit of salt and bake away! They turn out just like chips only they look like kale!

I think the key is to make many batches and just take the hardiest. We put ours in for about 15-20 minutes on 300 degrees. Toss with olive oil and malt vinegar, and sprinkle with salt -- salt & vinegar chips!

I tear the leaves off from the stems, tear the leaves into chip sized pieces, toss in a bowl with a liberal amount of oil + kosher salt. Then I spread them in a single layer on a pan, put in a 400 degree oven, and watch them like a hawk. I start checking after around 5 minutes, and pull them off, as each piece becomes crunchy and delicious, then returning the soggy chips back to the oven until they are crunchy and tasty as well. Always a big winner, even among kids.