July 22, 2011

Tuscan Kale Chips

When life gives you kale, make chips!

This is our first year having a CSA.  We get an email on Monday about what will be in our share for the week.  Mondays have started feeling like Christmas morning for me.  I can't wait for the email to come to my inbox to see what lovely goodies we will get.  :)  We have a medium share, but at times we have a bit more than the two of us can eat before the veggies go bad.  We got tuscan kale a few weeks ago.  I wasn't sure what to make with it so I googled tuscan kale.  Tuscan kale chips came up.  I was very intrigued by veggie chips.  I read the recipe and it was super simple.  I made the chips asap. 

After reading some reviews on Epicurious about the spices, I decided to add garlic salt to the kale instead of just regular salt.  It was a good choice.  They were supper yummy!  I almost felt like I was eating real (potato) chips, except these were very thin and green.  :) 

Tuscan Kale Chips

12 large Tuscan Kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed (I cut  mine into bite size pieces)
1 tablespoon olive oil

Preheat oven to 250 degrees.  Toss kale with oil in a large bowl.  Sprinkle with salt and pepper.  Arrange leaves in a single layer on 2 large baking sheets.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.  Transfer leaves to rack to cool.

Hat Tip - Epicurious.com


  1. We missed out on a CSA this year but I have my name on a list for next year and I can't wait, all of my blogger friends have such wonderful looking produce and your kale chips look perfect, kale is so nutritious, thanks for sharing!

  2. Thanks, Cassie! I definitely recommend getting involved in a CSA.

  3. i recently got into kale in the past few years since amber moved back and put it in her soups. i'm excited to try (or rather, make amber try since i am likely to burn the house down) a new way of eating kale! :o)