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Bon Appétit

Tuscan Kale Chips

By Dan Barber

4.5

(140)

Image may contain Kale Plant Food Cabbage and Vegetable
Photo by Jamie Chung

The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive.

Recipe information

  • Yield

    Makes 24

Ingredients

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

Preparation

  1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

TagsKaleLeafy GreensVegetableStarterSnackDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyOven BakeBon Appétit

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