My first experience with kale crisps was at 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 crisps, 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
- Preheat oven to 275°F/ 120 Fan/ 120°C.
- 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
- Total Time
- 29 minutes, 59 seconds
- Calories per serving
- 117 calories