Tuscan Kale Chips

Total Time
35mins
Prep
5 mins
Cook
30 mins

So simple and so delicious! 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 can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..

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Ingredients

Nutrition
  • 12 large tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
  • 1 tablespoon olive oil
  • salt and pepper

Directions

  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.
  2. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.