Photo by Chelsea Kyle, Food Styling by Laura Rege
Walk away from the vending machine—and let these crunchy kale chips satisfy any strong snack cravings you have on slow weekday afternoons.
Recipe information
Yield
Makes 24
Ingredients
12
large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1
tablespoon olive oil
Need to make a substitution?
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.