Kale Crisp Chips

Picture 5


  • 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


  1. Preheat oven to 425 degrees. Toss kale with oil, and spread in a single layer on 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 13 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.


To prepare these crinkly kale crisps as featured on “Martha Stewart’s Haunted House,” use 2 pounds of Tuscan (or lacinato) kale, omit the lemon zest, and serve with Balsamic Glaze for dipping. Instead of making your own balsamic glaze, you can use a store-bought version, such as Colavita, available at specialty food shops and some supermarkets.

Courtesy of Martha Stewart Living Omnimedia

2 thoughts on “Kale Crisp Chips

    • Thanks Keeley! I just named it “Kale Crisp Chips” because I wanted to make sure people who viewed the recipe knew that they were crispy and crunchy, and not a steamed lettuce texture. Thank you for reading my site and i’m so glad to hear you loved the article! Terri:)

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