Best Crispy Tuscan Kale Chips Recipes

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CRISPY TUSCAN KALE



Crispy Tuscan Kale image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 large bunch Tuscan kale
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
  • Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
  • Serve as a snack or side dish.

TUSCAN KALE CHIPS



Tuscan Kale Chips image

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..

Provided by blucoat

Categories     Lunch/Snacks

Time 35m

Yield 24 chips

Number Of Ingredients 3

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

Steps:

  • 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.

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