Kale Chips

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


  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.
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1 Review

Christine P.