Crispy Truffled Kale Chips Recipe

Crispy Truffled Kale Chips Recipe
Staff Writer
Crispy Truffled Kale Chips Recipe
Molly Aronica

Kale is one of my all-time favorite greens (although, honestly, how many people really keep a list of their favorite greens in mind?) This robust, leafy vegetable is extremely versatile and packed with flavor. Unlike with some hearty greens, such as collards and Swiss chard, kale is delicious both cooked and raw. In this particular recipe lacinato kale is baked up into crispy, delectable chips. Try not to get too addicted. 

Click here to see The Best Kale Recipes You've Ever Tried. 

3
Servings
26
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch lacinato kale (aka dinosaur or Tuscan kale), stalks trimmed
  • 1/2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon white truffle oil

Directions

Preheat the oven to 300 degrees.

Meanwhile, cut or tear the kale into bite-sized pieces and arrange them on a baking sheet lined with parchment paper or aluminum (for easy clean-up), making sure not to overlap the pieces so that they can bake evenly. Coat the kale with olive oil, salt, and half of the crushed red pepper flakes. Bake them for 20 minutes, checking occasionally to make sure the chips don't burn. 

Remove the pan from the oven and let the chips cool slightly, then toss gently with the remaining crushed red pepper flakes and truffle oil. Serve immediately or store in an air-tight container. 

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
2mg
0%
Fluoride, F
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
28mg
2%
Water
2g
0%

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!