Tuscan Kale Chips

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.

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
olive oil

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.