A passion for food + fashion

Tuscan Kale Chips

In Food on March 28, 2009 at 4:44 pm

kale chips

Bon Appétit‘s February issue was all about eating green (in the global sense), and one of my favorite recipes from that delicious issue is the Tuscan Kale Chips (eating green in the literal sense!) from Blue Hill Farm’s Dan Barber. I’ve been on a bit of a kale jag lately, and love the nutty nuances in this super healthy green. Also, I don’t like potato chips, never have, so this is a perfect sub for crunchy goodness to snack on either all by themselves, or alongside a tuna fish sandwich.

First, you’ll want to use Tuscan kale, which you’ll find under a myriad of names including cavolo nero, dinosaur kale, Lacinato kale, black kale, but is basically the one with long bumpy leaves. Rinse the leaves, dry and cut in half to remove the center stalk. Then toss them in a bowl with a tablespoon of olive oil and a little salt and pepper.


Then arrange leaves in a single layer on two baking sheets, and bake at 250 for 30 minutes or so. They are so satisfying, nutty, crispy, slightly briny, and betcha can’t eat just one.

  1. One of the best issues ever. The granola recipe is now a staple. Have you tried Russian kale? Bought some at Venice market on Friday but haven’t used yet.

  2. Funny! I haven’t seen the Feb issue of Bon Appétit, but recently made (and posted http://www.chowmama.com/2009/03/10/kale-chips/) a recipe for kale chips inspired by my most recent visit to Blue Hill NYC.

    Apparently Dan Barber and co. don’t use vinegar. I’ve done it with and without and prefer with, personally. But, either way, kale chips are indeed satisfying.

  3. […] The Foodinista Blog: Tuscan Kale Chips […]

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