Top | The Meat Lover's Meatless Cookbook

Kale Chips

(recipe, Kim O'Donnel)

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  1. 1 bunch (4 to 5 cups) lacinato kale (also sold as dinosaur kale)
  2. 1 Tbsp. olive oil
  3. ½ tsp. salt
  4. ¼ tsp. red-pepper flakes (optional)


  1. Preheat the oven to 350 degrees.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium mixing bowl and add the olive oil, salt, and red-pepper flakes (if using). With your hand, coat the leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.