Kale Crisps from Caroline Fitzgibbons Recipe

Kale Crisps from Caroline Fitzgibbons Recipe
Staff Writer

Kale crisps that are guaranteed to convert any non-kale believers. 

Click here to see the It's All About Kale These Days story. 

Ingredients

  • 1 bunch of kale, washed, de-stemmed, and leaves cut into ribbons 1-inch thick
  • Olive oil
  • Sea salt and black pepper, to taste

Directions

Preheat the oven to 425 degrees. Place the kale leaves in a large mixing bowl and toss them with olive oil, making sure to really massage the oil into all nooks and crannies. Add sea salt and pepper and spread the kale out onto a large baking sheet. Then pop the kale into the oven for about 15-20 minutes, or until it crisps.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.