Rating: 3.55 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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.

Martha Stewart Living, November 2010, Unknown origin

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Credit: Marcus Nilsson

Recipe Summary test

prep:
10 mins
total:
50 mins
Yield:
Serves 12 to 15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/24/2011
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.