Kale Chips, Three Ways

7 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 50 min Cook: 10 min

Yield: 6 servings (about 3 cups)

Level: Easy

Advertisement

Ingredients

  • Classic:
  • 6 cups tightly packed kale leaves (from 1 bunch), center stems and any other thick ribs removed, each torn into several pieces
  • 1 to 2 tablespoons olive oil 
  • Kosher salt and freshly ground black pepper 
  • Italian-Style:
  • 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
  • 1/4 cup pine nuts, toasted (see Cook's Note)
  • Seaside Spice:
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1/8 teaspoon cayenne 
  • Zest of 1 lemon

Directions

  • Special equipment: 2-gallon resealable plastic bags, 2 baking sheets, serving bowl or storage container

  • For the classic: Preheat the oven to 300 degrees F.

  • Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.

  • Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.

  • For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.

  • For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.

Show more
Cook's Note

To toast pine nuts on the stove top, put them in a dry skillet over medium heat and cook, stirring, until golden and fragrant. To toast them in the oven, spread in a single layer on a baking sheet and roast at 350 degrees F until golden and fragrant.

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

7 Ratings

bandahanson
Valerie, I tried your Kale chips the other day. Keep in mind that I count the number of peas I get on my plate when my wife serves vegetables. Your kale chips, however, are so good that I am thinking of joining kale chips anonymous and asking the government to declare your chips a controlled substance. See All Reviews Post Review

Ideas you'll love