My first experience with kale chips was at Blue Hill New York — a highly respected farm-to-table restaurant in New York. I was in heaven when I tried the first bite: light, crispy, and nutty, with the perfect amount of salt to complement the subtle taste of kale. The chips were a goner in less than a minute. Try making them for yourself and you'll see what I mean. Besides being a great alternative to potato chips, kale chips make a great party snack or mid-afternoon treat. Light and not weighed down in grease, this is a recipe packed with vitamins and minerals.
1 large bunch Tuscan kale (10 to 12 leaves)
1 tablespoon oilve oil
Sea salt to taste
Fresh ground pepper to taste
If you cannot find Tuscan kale (aka dinosaur or dino kale) at your grocer, it's OK to substitute the recipe with another type of kale. Just make sure you remove the leaves from the tough parts of the kale. Don't discard the stem and ribs though — use them to make a veggie broth!
- Preheat oven to 275°F.
- Remove stalks and ribs from kale. Rinse and dry leaves.
- Toss leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper.
- Arrange leaves in a single layer onto a baking sheet.
- Bake for approximately 30 minutes or until crisp.
- Transfer and let cool onto a wire rack or paper towels.
- 2 servings
- Cook Time
- 30 minutes
- Calories per serving
- 117 calories