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.
From Bon Appétit
Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt
Pepper
Directions
- 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.
Makes approximately 24 chips.
Print recipe with images | without images
