Tuscan Kale Chips

appetizer bake vegetarian quick & easy low cal kale winter healthy low cholesterol vegan bon appétit sugar conscious kidney friendly pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Dan Barber

Makes 24

Source

Ingredients

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

1 tablespoon olive oil

Method

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.