Crispy Tuscan Kale

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Tasty and dead-easy to make. The flavor kinda reminds me of nori. Great way to use up extra kale. We usually leave out the red pepper flakes, so it's just "Dinosaur" kale, olive oil, and a wee bit of salt.

Tonight we had it with some salmon and a parmesan-rich polenta.

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Absolutely wonderful! I have used the Tuscan and the curly kale and I prefer the curly kale. Be very light on the salt. I am a salt lover and believe me when I say, a little goes a long way. If using the curly kale, toss gently about half way through. I love your recipes Anne!

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My new favorite snack!

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Make sure you use a low oven. I thought it was a waste of good kale. Not a big fan.

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Love this recipe...healthy and flavorful!

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OMG who knew greens could be so good? I couldn't find Tuscan, so used what was available. A little salt goes a long way, so be careful. So easy too. I think I will make a combo next time and add some brussels spout leaves.

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Finally, I have succeed in making kale chips. Everyone tells you to use a hot oven. Everyone except Anne. Thank you, Anne, for being such a great teacher!

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Simply love these!!!!! Trying to watch my sodium so instead I grated some garlic and mixed with white pepper and olive oil. I could not find the tuscan kale, I used what was available in my area.

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I love all kinds of Kale. I couldn't find the Tuscan Kale so I used Curly leaf kale. It was wonderful, nutty flavor. I used sea salt and made it just a little to salty, so I recommend using regular salt and just a pinch.

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This was great! Thank you for the recipe. I have had this served at a nice restaurant in Napa and I thought they deep fried it but it was so easy to roast in the oven. I purchased a bag of kale, pre washed but cut into smaller pieces. It worked fine and made a great appetizer snack and everyone loved it. In Napa they sprinkled some fresh grated parmesean on top so this might be good and another addition. Easy and unique.