Tuscan Kale Chips

Tuscan Kale Chips
Photo by Jamie Chung


  • 12 large Tuscan kale leaves
  • 1 tablespoon 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.

View full recipe at Epicurious


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