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. |
