Wednesday, July 11, 2012

Spicy Kale Chips

My new favorite food is spicy lacinato (dinosaur) kale chips. It's easier to get them uniformly crispy than it is for the curly kale because they lay flat on the baking tray. However, you could just as easily make this with curly kale if you can't find lacinato kale. There are no exact measurements for this recipe.

1 (or more) bunch dinosaur/lacinato kale
Extra virgin olive oil
Sea salt
Black pepper
Crushed red pepper flakes

1) Preheat the oven to 250 degrees. Wash the kale, dry thoroughly and cut the stem out from the middle so that you have two long half leaves.

2) Line as many baking dishes as you will need with parchment paper. For 1 bunch of kale I usually need 2 large baking sheets. You could skip the parchment paper but it makes cleaning up way easier and I have found they don't burn when I use it.

2) Place all of the kale in a pile on 1 baking sheet. Drizzle with several tablespoons of extra virgin olive oil, enough so that you can lightly coat each piece of kale but not so much that they're drowning in it.

3) Sprinkle generously with sea salt, black pepper and red pepper flakes to your taste.

4) Toss the kale around in the oil and spices with your hands until they are all evenly coated and  then lay them out flat on the baking sheets so that they are not overlapping (if they are overlapping those parts will not get crispy).

5) It may sound anal, but I have found that when I bake them at 250 degrees for 23 minutes and 30 seconds they turn out perfectly. Transfer the chips to a serving dish and enjoy!


  1. These were served at our very special dinner celebrating our 40th wedding anniversary...they are amazing! I wondered how you made them so uniform, Sarah. What a fabulous memory Baldie and I have of these chips and many other delights (: