Anne Burrell has a way to get me into the kitchen and make her recipes shortly after watching her show.  Last week she made kale chips, and I was mesmerized. They were very simple to prepare and she munched on them with so much gusto, I could not wait to try some.  Serendipity happened: I arrived at the grocery store for my weekly shopping, and found bunches of organic kale that looked absolutely perfect.   I left the store with a huge smile on my face, hoping that Phil would get as excited about kale as I was (yeah, right ;-)).

(from Anne Burrell)

1 bunch of kale leaves
olive oil
salt and pepper

Wash the kale leaves, dry them well, cut them in half lengthwise, removing the central, thick stem.

Place them in a single layer over a rimmed baking dish, spray olive oil lightly over the leaves, season with salt and pepper.  Repeat the misting with olive oil on the other side of the leaves.  Gently toss them around, trying to distribute the oil throughout the leaves.

Place them back on the baking dish in a single layer, trying not to overlap them too much.  Bake on a 250 F oven for  30 to 35 minutes.   Keep an eye on them, remove leaves that start to crisp up too much.


to print the recipe, click here


and after….

These chips are addictive! I hope you’ll give them a try, even if kale is not your favorite veggie. I kept the small amount that was left inside a bowl covered with plastic wrap, and two days later enjoyed the last pieces, still crispy and delicious.   Add less salt than you think they need (sorry, Anne Burrell): the leaves shrink a lot during baking, and the salt tends to get concentrated on spots.

Husband’s verdict:  Two thumbs up! 

ONE YEAR AGO: Weekend Pita Project

TWO YEARS AGO: Tried and Tasted Roundup

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  1. Hi Sally, I love Kale chips and there’s no end to the yummy spices you can play around with – but…, other than a drizzle of olive oil, I have learnt to keep the spicing on the dry side. I once dumped cider vinegar all over the kale (love my vinegar like any self-respecting Quebecer :)), but I ended up with a big wet mountain of green – far from crispy chips ;). Have a great weekend Sally!


    • Hi, Kelly!

      I am also a vinegar-lover, and wondered if maybe using citric acid could give us that kick without the drawbacks of making the kale soggy? SOmething to consider, maybe…. we have a ton of citric acid in the lab. FOr the sake of experimenting, I see nothing wrong with bringing a few milligrams home 🙂


  2. Sally, I’m surprised you’ve not had kale chips before now. We had long discussion on the old forum about them, but the important thing is you finally found them. They’re sooo good!

    Some companies are selling them in packs like potato chips. I had a sample at a natural foods store; not the same at all which was hardly a shock.


      • I think your turkey meatballs with spinach and sriracha look wonderful in the picture above. Remind me of the chicken meatballs I make though instead of putting them in soup as I originally intended I now make them into bigger patties as a substitute for ground beef burgers. They’re terrific.

        By the way, have you ever tried the Olive Garden’s Tuscan soup (Zuppa Toscana) which features kale as the green? I haven’t tried making it at home yet with one of those ‘copycat’ recipes but it sounds like it would be pretty good.


        • Hummmmm…. never had that soup, now you got me curious about it. Will have to investigate

          I will see if I can get some “bloggable” photos of my meatballs, and maybe do a post on the recipe, as I “invented” it 😉


  3. We just bought kale for the first time last week. I mixed mine with mashed sweet potatoes and loved it. My sister just made kale chips too and she told me to give them a try. I think I see more kale in my future. 🙂 And Anne Burrell – she’s a hoot. I love watching her. When I get my hair done, she’s usually on my hair dresser’s tv. 🙂


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