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.