Tuscan Kale Chips

Serves: 2-4

Ingredients:


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

1 tablespoon olive oil

salt and pepper


Preparation:

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.


Popular vegetable substitutions include: Tuscan Kale

Recipe by Dan Barber. Photo by Jamie Chung.

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's kind of addictive.

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