- Yield Serves 12 to 15
- 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
- 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.
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.
Chef Marilyn’s Notes:
I love making these Kale chips!! I use my purple and black kale out of my garden all year long. The kale will get sweeter as the weather gets cooler. And of course it will continue to grow as you trim it. Another great tip, is to use your oil sprayer (from costco) to evenly spray oil on the tender kale leaves before cooking. I pick the leaves off the baking sheet as they are ready, so make sure you’re at the oven ready to open and pick out the crispy ones. Trim the tender kale leaves off the stock. (my dogs love the stocks) you could chop the stocks and saute them for your soup or pasta. When packing, put paper towel in the bottom of your rubbermaid to keep them crisp. Can be made 24 hours ahead. If not still crisps, put them in the oven to crisp up for a few minutes. Enjoy your super healthy chip!!