Kale Crisps with Sea Salt and Lemon

Name: Kale Crisps with Sea Salt and Lemon
Prep time: 10 min
Total time: 50 min
Yield: Serves 12 to 15
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

Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, November 2010

50 mins 10 mins Serves 12 to 15

Total Time Prep Yield

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

Directions

1. Preheat 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.

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Reviews

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singabha

24 FEB, 2011

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.
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