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Olive Oil and Sea Salt Kale Chips

Total time 35 mins
Yield Makes 6 cups (serving size: 1/3 cup)
The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.


  • 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
  • 1 1/2 tablespoons olive oil
  • 1/4 to 1/2 tsp. coarse sea salt such as sel gris

Nutrition Information

  • calories 14
  • caloriesfromfat 71 %
  • protein 0.0 g
  • fat 1.1 g
  • satfat 0.2 g
  • carbohydrate 0.8 g
  • fiber 0.1 g
  • sodium 36 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.

  2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.

  3. *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.

Cook's Notes

Make ahead: Up to 1 week, stored airtight.

Healthy in a Hurry (Weldon Owen, 2012; $30) by Karen Ansel and Charity Ferreira.