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Martha Stewart Member
Rating: Unrated
02/24/2011
I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.
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Kale Crisps with Sea Salt and Lemon
Credit:
Marcus Nilsson
Recipe Summary
prep: 10 mins
total: 50 mins
Yield: Serves 12 to 15
Ingredients
Ingredient Checklist
1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or coarse salt, for sprinkling
Gallery
Kale Crisps with Sea Salt and Lemon
Credit:
Marcus Nilsson
Recipe Summary
prep: 10 mins
total: 50 mins
Yield: Serves 12 to 15
Gallery
Kale Crisps with Sea Salt and Lemon
Credit:
Marcus Nilsson
Kale Crisps with Sea Salt and Lemon
Credit:
Marcus Nilsson
Kale Crisps with Sea Salt and Lemon
Recipe Summary
prep: 10 mins
total: 50 mins
Yield: Serves 12 to 15
Recipe Summary
prep: 10 mins
total: 50 mins
Yield: Serves 12 to 15
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Yield: Serves 12 to 15
Serves 12 to 15
Ingredients
Ingredients
- 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
- 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- Flaked sea salt or coarse salt, for sprinkling
Directions
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.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/24/2011
I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/24/2011
I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.
Martha Stewart Member
Rating: Unrated
02/24/2011
I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.
Rating: Unrated
All Reviews for Kale Crisps with Sea Salt and Lemon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Kale Crisps with Sea Salt and Lemon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
