Best 5 Crispy Tuscan Kale Chips Recipes
**Crispy Tuscan Kale Chips: A Culinary Symphony of Flavor and Health**
Embark on a culinary journey with our crispy Tuscan kale chips, a delightful symphony of flavors and health benefits. As one of the most nutritious leafy greens, kale takes center stage in this recipe, offering a nutritional powerhouse packed with vitamins, minerals, and antioxidants. Our crispy kale chips are not just a tasty snack but also a guilt-free indulgence, boasting low calories and high fiber content. Join us as we unravel the secrets behind this simple yet extraordinary dish, featuring three variations that cater to diverse taste preferences: a classic salt and pepper rendition, a zesty lemon and garlic twist, and a fiery Sriracha and Parmesan fusion. Prepare to tantalize your taste buds and nourish your body with this delectable and nutritious snack.
CRISPY TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F.
- Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
- Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
- Serve as a snack or side dish.
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
TUSCAN KALE CHIPS
So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 24 chips
Number Of Ingredients 3
Steps:
- 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.
KALE CRISPS WITH SEA SALT AND LEMON
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 12 to 15
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.
Tips for Making Crispy Tuscan Kale Chips:
- Choose the right kale. Look for kale that is dark green and has firm, crispy leaves. Avoid kale that is wilted or has yellow or brown spots.
- Wash and dry the kale thoroughly. This will help to remove any dirt or debris and prevent the kale chips from becoming soggy.
- Remove the stems from the kale leaves. This will make the kale chips easier to eat and will help them to crisp up evenly.
- Tear the kale leaves into bite-sized pieces. This will help the kale chips to cook evenly and will make them easier to eat.
- Toss the kale leaves with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or chili powder.
- Spread the kale leaves in a single layer on a baking sheet. Make sure that the kale leaves are not touching each other, as this will prevent them from crisping up evenly.
- Bake the kale chips at a high temperature until they are crispy. The exact baking time will depend on the thickness of the kale leaves and your oven, but it should take about 10-15 minutes.
- Let the kale chips cool before serving. This will help them to become crispy and will make them easier to handle.
Conclusion:
Kale chips are a healthy and delicious snack that are easy to make at home. By following these tips, you can make crispy Tuscan kale chips that are sure to please everyone. So next time you're looking for a healthy snack, give kale chips a try!
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