Baked Kale and Sweet Potato Chips


4 servings
1 medium sweet potato (8 ounces)sweet potato1
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
3 large kale leaveskale3
¾ teaspoon kosher salt kosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼


Position an oven rack in the center of the oven and preheat the oven to 350ºF.

Using a mandoline slicer or a sharp knife, slice the potato into 1/8-inch thick slices. Put in a bowl and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.

Bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with ½ teaspoon of the salt and 1/8 teaspoon of the pepper.
Remove the thick stem from the kale leaves and discard. Cut the leaves into 2- to 3-inch pieces. Put in a bowl and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets.

Bake the kale until crisp and slightly dark on the edges, to 10 12 minutes. Season with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper.

Let the chips cool before serving.


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