Want to make something super-simple?  Want it to be super-healthy?  Make Tuscan Kale Chips.  Go now.  Run, don’t walk.  They’re calling your name.  (Just be sure to check a mirror after consuming as your teeth will be a bit green–the only downfall to this snack.  I promise.)

Kale: Pre-Cooked

Deliciousness in a Glass

Bon Appétit published this recipe about a year ago, and when I received the issue, we made them.  They’re salty and crispy and seem so very, very bad for you, like greasy potato chips.  We love them so much.  We made two batches of the chips, and they were nearly all gone just an hour later.  They’re too irresistible to not devour.

Still not convinced enough to make them?  Whole Food’s CEO says that their employees “obsess” over kale as it has “more nutrients per calorie than any other food.”  I dare anyone to not like this treat.


  • Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed (one bunch is about all that will fit in our oven at one time)
  • Extra virgin olive oil (less than a tablespoon should do the trick)
  • Kosher Salt and freshly ground black pepper


  1. Preheat oven to 250°F.
  2. Spray kale with oil (or toss in a large bowl with the oil).
  3. Sprinkle with salt and pepper.
  4. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 32 minutes (longer for crispier leaves).
  5. Transfer leaves to rack to cool.
  6. Enjoy.  Really, enjoy.

Yields 2 servings (if you’re at all like us)