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Recipe courtesy of Geoffrey Zakarian
From: Food Network Magazine

Kale Chips

  • Level: Easy
  • Yield: About 6 cups of chips
  • Total: 1 hr 25 min
  • Active: 10 min
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Directions

  1. Remove the stems from 10 curly kale leaves; tear the leaves into large pieces. Drizzle with olive oil and toss with 1 teaspoon each dried Mexican oregano and za'atar and 1/2 teaspoon salt; toss. Spread out on a baking sheet and bake at 225 degrees F until crispy, 45 minutes to 1 hour 15 minutes. Let cool.

Photograph by Ryan Dausch

Categories:

Healthy Chips Kale

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2 Reviews
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Anonymous

Delicious and simple to make, with great flavor. I didn’t have Mexican oregano so used 1.5 tsp za’atar and it was great.<br />I’m happy to find such an interesting way to use the large amount of kale in my farm share.

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