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Kale Chips

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Looking for the greenest chip around?  You won’t find it in an eco-friendly bag.  It’s kale!  The latest leaf to be seasoned and toasted packs in flavor and vitamins K, A and C.  A simple recipe below from Bon Appetit (via Epicurious) brings out kale’s deep nutty flavor.  If toasted kale isn’t your style, try sautéing it for a side dish or adding it to a homemade soup.


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

1 tablespoon olive oil


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.

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