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Kale Chips

Adapted from a Bon Appetit Magazine recipe found on 


Tuscan Kale Chips


About 12 kale leaves

1 tablespoon olive oil

Coarse salt and fresh ground pepper.


Line two baking sheets with aluminum foil.  Turn oven to 250 degrees F.  Wash and dry kale leaves.  Using scissors, cut each kale leaf in half lengthwise by cutting on both sides of the center stem/rib.  Discard the rib.  Place leaves in a single layer on the baking sheets.  Brush with olive oil and sprinkle with salt and pepper.  You could also sprinkle them with parmesan or seasoned salt instead of plain coarse salt.  Bake in oven for about 15-30 minutes, until the kale leaves are crisp.  It's a good idea to switch the baking sheets (upper rack to lower, lower to upper) about halfway through.  Check regularly; depending on your oven and the type of kale, they may be done quicker or may take more time.  Cool on baking sheets on a wire rack.


You can arrange them upright in tall glass tumblers or a short vase--they look beautiful and unusual, and they taste great.


Makes 24 chips.

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