Tuscan Kale Chips
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
Appetizer
Bake
Vegetarian
Quick & Easy
Low Cal
Kale
Winter
Healthy
Low Cholesterol
Vegan
Bon Appétit
Sugar Conscious
Kidney Friendly
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 tablespoon olive oil
- Carbohydrate 1 g(0%)
- Fat 1 g(1%)
- Fiber 0 g(1%)
- Protein 0 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 4 mg(0%)
- Calories 10
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.
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.
