Spiced Tuscan Kale Chips Recipe


Cal/Serving: 93
Daily Value: 5%
Servings: 2

Sugar-Conscious, Low-Sugar, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A10302IU206%
Vitamin C80mg134%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg9%
Folic Acid (B9)19µg5%
Vitamin E1mg5%
Vitamin K551µg689%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Tuscan Kale
Elaina Samardzija

Admittedly, I have been obsessed with kale lately. There is a dish at one of my favorite breakfast places, Fresh Café, that serves one of the most delicious meals that brilliantly showcases kale. I was hooked. Not only is this one of the prettiest of greens around, it’s ridiculously healthy for you. Bonus!

There are a few different types of kale, including the more popular curly kale, which has a dark green color and rich peppery taste. The kale that I used for this recipe is called Tuscan kale and has a beautiful, soft flavor, bursting with green healthy goodness. As part of the cruciferous family, kale is most closely related to wild cabbage and has similar health benefits to broccoli, cauliflower, and collard greens… all of which I love as well!

Inspired by my love for anything crispy and salty, I instantly thought of grabbing my new favorite ingredient to make chips. What came of it was a crispy, savory, and absolutely perfect substitute for potato chips on movie night. The crunchy sound that they make drives me giddy! Try it for yourselves, I promise that if you’re a veggie fan like me, you’ll go crazy for these crispy treats!



  • 1 head Tuscan kale, hard stems removed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse sea salt, or to taste
  • 1 teaspoon crushed red chiles, or to taste


Preheat the oven to 350 degrees.

Work in 2 batches. Place ½ of the leaves in a large bowl and drizzle with ½ tablespoon of olive oil (don’t use too much oil, as this will make the chips greasy). Sprinkle with sea salt and crushed red chiles. Repeat for second batch.

Line a baking sheet with parchment paper and arrange the kale leaves in a single layer. Place in the oven and bake for 10 minutes. (Watch them to ensure they don’t burn, as they’re very thin and crisp up quickly.) Remove from the oven.

Enjoy immediately (I love when they are warm, actually) or store in an airtight container or plastic bag.

Recipe Details

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Servings: 2
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free

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