Kale Chips

Kale Chips (WPLG, INC.)

Kale Chips, 2 ways

1 bunch curly or Tuscan kale

olive oil

salt and pepper


Ancho chili powder

Preheat your oven to 325˚F.

Wash and dry the kale leaves well. Remove and discard the hard center stem. Rip the kale into 1½ to 2½-inch pieces. Divide the kale in half, toss half with enough olive to lightly coat. Season with salt and pepper and za’atar. Transfer to a single layer on a baking sheet making sure not to overcrowd the pan (do not line the baking sheet with parchment paper). Toss the remaining kale with olive oil, salt and pepper and ancho chili powder. Bake for 15-25 minutes or until crispy, rotating the tray halfway during cooking.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.