I first had kale chips at Blue Hill, Dan Barber’s place in New York, and was fascinated by them. I tried frying up my own but I could never seem to replicate them. Then one night, we curled up in front of the fire to watch a movie and Tolan handed me a huge bowl of fresh kale chips. You should have seen the look on my face when she explained the secret was roasting them in the oven. Sometimes she gets fancy and dusts them with a little Parmesan cheese and truffle salt.

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  • 3 bunches kale, such as dinosaur kale, curly kale, or a mixture
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper


Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Wash and dry the kale very well. Cut the kale into chip-size pieces, discarding the thick stems, and arrange on the baking sheet. With a pastry brush, gently paint the top of each kale chip with a little oil, then sprinkle with salt and pepper. Bake until crispy, 30 to 35 minutes.