Ingredients
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12
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1
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Directions
Tuscan Kale Chips,So simple and so delicious! The tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..,A salad spinner does a good job of drying. Adjust oil as necessary and rub onto leaves with your hands. I’ve used just sea salt, but I also have sprinkled on garlic powder, onion powder, chipotle powder, etc. I find that a good dehydrator works better than the oven when making kale chips.,Less oil, different seasonings, used food dehydrator.
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Steps
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1
Done
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Preheat Oven to 250f Toss Kale With Oil in Large Bowl. Sprinkle With Salt and Pepper. Arrange Leaves in Single Layer on 2 Large Baking Sheets. |
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2
Done
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Bake Until Crisp, About 30 Minutes For Flat Leaves and Up to 33 Minutes For Wrinkled Leaves. Transfer Leaves to Rack to Cool. |
