Lemon-Pepper Kale Chips

November 2011
Lemon-Pepper Kale Chips

by 23 people

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Makes: 8 servings

Prep: 10 mins

Cook: 10 mins

  • 8 dinosaur kale leaves, stemmed
  • 1 tablespoon EVOO
  • Sea salt and freshly ground pepper
  • 1 lemon, for zesting
  1. Preheat the oven to 375 degrees Rub the kale with the EVOO, evenly coating both sides; cut into 2-inch pieces.
  2. Spread out the pieces evenly on 2 parchment-lined baking sheets; season with salt and pepper. Bake, rotating and switching the pans halfway through cooking, until crisp, about 8 minutes.
  3. Zest the lemon over the hot chips.
Tip BBQ:
  • Omit salt and pepper. Sprinkle barbecue rub over hot chips.
Tip Spicy Thai:
  • Stir a couple dashes of sriracha into EVOO before coating leaves.
Tip Ranch:
  • Omit salt and pepper. Sprinkle ranch dip mix over hot chips.
Tip Toasted Sesame:
  • Sprinkle seasoned chips with sesame seeds before baking.
Tip Salt n Vinegar:
  • Omit pepper. Whisk 1/2 tsp. white vinegar into EVOO before coating leaves. Sprinkle coarse salt over hot chips.