Tuscan Kale Chips

"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.."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Ashley Cuoco photo by Ashley Cuoco
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
Ready In:
24 chips


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


  • 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.

Questions & Replies

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  1. gingermp
    How do you keep the chips crisp...of course we are not going to eat them in one sitting!


  1. zaar mate
    These were surprisingly good! ha ha They kind of melt in your mouth. Thanks for sharing.
  2. lortle
    Great recipe! I washed the kale and let it dry overnight, so it wasn't too much trouble at all. I could eat the whole bunch myself!
  3. Wendybird 2
    Great recipe, and so easy! This was our first try making these, following directions as stated, and they came out great. The kale flavor is unique, and this simple recipe doesn't use additional spices that might mask the flavor.
  4. MelvinsWifey
    Yum! I added some pepper and used garlic salt instead of plain salt. Baked at 300 for 20 min they were perfect!!
  5. ColeyU
    What a pleasant surprise! This was quite a bit of work cleaning, cutting and drying the kale but 3 out of 4 of my picky sons (ages 11 and under) LOVED these (great stats for my house)! Honestly I could have eaten the whole batch by myself. They cook down considerably so what looks like a lot at first goes very quickly. I used olive oil and garlic salt on one sheet pan and olive oil and lemon pepper on the other - both fabulous. Cooked them at 300 for 20 minutes. Thanks so much - this will probably be a weekly veggie option at our house from now on.


  1. amela.dipzinski
    Less oil, different seasonings, used food dehydrator.
  2. cooking-BAG
    These were really quite enjoyable. When you are on a chipless diet, these really come in handy. I was pleasantly surprised. I used spray on oil instead of the olive oil, and the salt and peppered really stuck to the leaves. I am not a big kale fan, but I really enjoyed these.


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