TUSCAN KALE CHIPS

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Tuscan Kale Chips image

Provided by Dan Barber

Categories     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

Yield Makes 24

Number Of Ingredients 2

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

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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