“So simple and so delicious! 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 can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..”
READY IN:
35mins
YIELD:
24 chips
UNITS:
Metric

Ingredients Nutrition

  • 12 large tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
  • 14.79 ml olive oil
  • salt and pepper

Directions

  1. 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.
  2. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

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