recipe via Bon Appetit / Dan Barber
These 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’s kind of addictive.
Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
olive oil
Preparation
1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
2. Arrange leaves in single layer on 2 large baking sheets.
3. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer kale to rack to cool.