Total Time:
35 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Chef's Notes

Make ahead: Up to 1 week, stored airtight.

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

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