Tuscan Kale Chips
photo by A Marsteller
- Ready In:
- 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.
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.
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