Roasted Kale Chips
Serves: 4
  • 1 bunch Tuscan kale (also called lacinato, dinosaur or black kale) or curly kale
  • 1 tablespoon olive oil
  • ½ teaspoon seasoning salt or 1 tablespoon soy sauce or Kosher salt and black pepper, to taste
  • Sesame seeds, optional
  1. Wash kale leaves; cut off ends of stems and remove thick center stem by folding leaf in half lengthwise and pinching to tear it away (the top two inches of rib stem can be left as it is not too hard). Tear leaves into approximately 3 inch pieces.
  2. Pat leaves dry between a clean kitchen towel or paper towels then put in a large bowl. Drizzle olive oil evenly leaves then toss with tongs or rub leaves with your fingers to distribute oil. Sprinkle seasoning salt, salt and pepper to taste or soy sauce soy sauce evenly over leaves and toss to coat.
  3. Preheat oven to 300 degrees F.
  4. Transfer leaves to two baking sheets and arrange in a single layer.
  5. Put on the middle rack in the oven and roast in oven until leaves look dry and are crisp, about 20 minutes, rotating sheet pans halfway through cooking if you put the pans on different racks in the oven.
  6. Remove from oven and using a metal spatula lift leaves off pan and onto a rack to cool.
Recipe by A Year at the Table at