Kale Crisps with Sea Salt and Lemon
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.
Appeared In
Martha Stewart Living, November 2010
Ingredients
- 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
- 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- Flaked sea salt or coarse salt, for sprinkling
Variations
To prepare these crinkly kale crisps as featured on "Martha Stewart's Haunted House," use 2 pounds of Tuscan (or lacinato) kale, omit the lemon zest, and serve with Balsamic Glaze for dipping.
Instead of making your own balsamic glaze, you can use a store-bought version, such as Colavita, available at specialty food shops and some supermarkets.
Directions
- Step 1Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.

Singabha -please don't be turned off by these kale chips! Google kale chips, and you'll see so many more wonderfully flavored and sophisticated versions. And delicious & healthy!
I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.