Kale Chips with Toasted Lemon Zest

Extra Virgin
  • 9 to 11 oz. mature curly kale, trimmed and torn into bite-size pieces
  • 3 Tbs. Filippo Berio Extra Virgin Olive Oil
  • 2 tsp. apple cider vinegar
  • 2 Tbs. finely grated lemon zest (from about 2 large lemons)
  • Kosher salt
    • Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool to room temperature in a single layer so they don’t steam and become soggy. Either way, serve soon after roasting.

    • Position a rack in the center of the oven and heat to 375°F.
    • Pile the kale on a large rimmed baking sheet. Toss with the olive oil and vinegar. Sprinkle the lemon zest over the kale and then season very lightly with salt.
    • Spread the kale evenly on the baking sheet and roast until it has begun to steam and dry around the edges of the leaves, about 5 minutes. Using tongs, toss the kale, keeping it evenly distributed, and rotate the baking sheet to ensure even cooking. Continue to roast until the kale is dark green and shatteringly crisp, 7 to 10 minutes more. Some of the
      edges may begin to brown. Serve hot or at room temperature soon after roasting.
    Prep Time

    5 min

    Cook Time

    15 min

    Total Time

    20 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: American

    Product: Extra Virgin


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