|<<>>|10 of 18 Show listMobile Mode

Kale Crunch

From the kitchen of Mollie Katzen (molliekatzen.com).

A variation I havent tried yet but you can bet I will!


  • A little olive oil or oil spray for the baking tray
  • 1 giant bunch fresh kale, stemmed and minced (about 1 pound)
  • 2 to 3 tablespoons grated parmesan (optional)


Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil.

Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it’s as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container—no refrigeration necessary

Published by mephit on