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Kale Chips: A Savory, Simple, and Nourishing Snack

When some friends announced they'd be stopping by last Sunday, I wanted to make a welcoming snack in a flash. But after hours of munching on heavy March Madness snacks the day before, I needed to give my body a little lovin' with some lighter, vegetable-centric fare.

I knew exactly what to make: oven-baked chips made from nothing but olive oil and Tuscan kale. The crispy bite, conceived by James Beard-nominated chef Dan Barber, is so basic, it's practically a non-recipe. Find out how I made these nutty, melt-in-your mouth chips when you read more.

Tuscan Kale Chips

Tuscan Kale Chips

Dan Barber's Recipe For Tuscan Kale Chips

Ingredients

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt
Pepper

Directions

  1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
  2. 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.
  3. Transfer leaves to rack to cool.

Makes approximately 24 chips.

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