Baked Tuscan Kale Leaves/Chips with Spiced Salt

“If there’s one thing even a total kitchen dummy can get right, that’s kale chips.”

That’s what one of my roommates said, as she produce a big dark green speckled tray from the oven. I never had kale chips before she made that batch for us, and, as everything baked in olive oil and salt is, they were quite the addictive snack.

And, sure as hell, you’d have to be a seriously unattentive character to get these wrong.

There are numerous recipes of kale chips on the web, and even a recipe for whole roasted leaves on the Roost Blog, but here is my version. When I found this lovely bunch of small tuscan kale leaves at the market, that tray of chips came back to mind and I almost automatically purchased it. Most of that bunch was simply cooked and sautéed in a little oil, while the rest turned into these beautiful, crispy strands.

I put together some spiced-up salt to make things more interesting. Play around with the spices and salts you like most, or assemble a few and sprinkle a different one on each leaf.this is probably the secret for the best kale chips ever!

tuscan kale leaf chips with paprika turmeric salt

Baked whole-leaf Kale Chips with Spiced Salt

A bunch of Kale leaves
Good quality Olive oil (extra virgin would be best) – garlic flavored olive oil would be gorgeous!

Spiced Salt
2 tsps coarse salt
1 tsp Paprika
1/2 tsp Turmeric
A dash of Cinnamon
(extra) lemon or lime zest, to taste

  • Preheat the oven to 150C˚(300F˚).
  • Wash and pat-dry your leaves very well.
  • Prepare a baking tray with some parchment paper, and drizzle some oil on the bottom. Arrange the leaves in a single layer, and top with more oil. Make sure each leaf is evenly coated, but don’t drench everything in oil! You can spread it around with your fingers.
  • Prepare the salt by crushing all of the ingredients in a mortar and pestle, or in a coffee grinder. If you have neither, you can just use kosher salt and mix everything with a teaspoon.
  • Bake for 20 mins, then turn the tray around and bake for further 5-10 mins. The leaves should be very crispy and should start turning a light brown color. Sprinkle with salt, and enjoy!TIP: Don’t eat before a date or on a date itself. Pieces of leaves are very, very likely to stick all over your teeth and people might be just too nice to let you know.

Easy, no?
I still wouldn’t call it diet friendly food and I wouldn’t see it as a good way to implement greens in your diet, but it syrely makes for a freat snack if you’re in the mood for beer and a movie.

Do you have any health friendly snacks you usually resort to?Enjoy!

tuscan kale leaf chips with paprika turmeric salttuscan kale leaf chips with paprika turmeric salt

  1. I love kale chips and these look beautiful Valentina (I usually rip the leaves into small pieces before baking – yours look so much more elegant!). Interesting idea with the spiced salt as well, I have usually just gone for olive oil and Maldon sea salt.