We grew lots of kale this year and needed to use it up. I had heard that kale chips were good, so I tried this recipe from the February 2009 issue of Bon Appetit.

Tuscan kale chips

It couldn’t be simpler; just remove the centre rib from the leaves, toss the leaves in olive oil, season with salt and pepper and bake on a cookie sheet.

Kale leaves prior to baking

The chips are very thin and crisp and they taste great. The next time I make them, I will add hot pepper flakes or smoked paprika to boost the flavour even more. These are a great, low-cal snack and would also make an impressive appetizer.


12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed

1 tbsp olive oil


Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in 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. Makes 24 chips.

From the February 2009 issue of Bon Appetit