Tuscan kale – aka lacinato kale or dinosaur kale – is hands down my favorite kale variety. It’s tender, scaly, flat leaves are perfect for eating raw or crisping up into deliciously delicate chips. Unlike curly varieties of kale, whose ruched edges mean a tough texture and uneven baking tendency, these babies melt in your mouth raw, and toast to to perfection without any unpleasant chewiness or char.
Making tuscan kale chips is just about the easiest thing to do in the kitchen there could be, and you seem super fancy when you do it. They are one of the best entertaining snack foods I’ve ever encountered. Keep in mind, though — the combination of their dangerous addictiveness, crumbliness, and tendency to leave green bits in between teeth you didn’t even know you had mean they don’t make the best date food. Just sayin’.
- 1 bunch lacinato kale
- Drizzle of olive oil
- Kosher salt
- Preheat oven to 250 degrees.
- Remove the stems from the kale leaves.
- Toss with a drizzle of olive oil (you need less than you think!) and sprinkle of salt.
- Arrange flat on a baking sheet and bake for approximately 30 minutes.
- CRUNCH CRUNCH CRUCH