- 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 1 tablespoon olive oil.
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
¼ lb kale leaves, 1 tsp olive oil, ¼ tsp Nella Mae’s spruce tip salt or sea salt
Heat oven to 450F. If using a bunch of kale, cut the leaf off either side of the stem and cut into large bite-sized pieces, then wash and dry very well. Bags of Nella Mae’s kale are already pre-washed and pre-dried. Put washed, dried kale in a mixing bowl with oil and salt and mix with your hands. Place a sheet of parchment/wax paper on a cookie sheet and lay kale out on it. Turn oven off. Put cookie sheet of kale in oven for 15 minutes to bake. Chips should be crispy and similar to potato chips. If they are not crispy, put them back in the oven for 5 minutes.