If you ever wanted to feel virtuous while filling up on a crunchy, salty snack, Walter Edward, the chef at Tallulah’s in Seattle, has you covered. At the restaurant, Edwards deep-fries the popular green’s leaves to make them extra-crunchy. At home, it’s best to take the non-splattering route and bake the oil-coated leaves instead. As long as the leaves are completely dry when they go in the oven, each crackly chip will come out beautifully crisp. When they’re shatteringly crisp, oily grated Marcona almonds are dusted on top. Sounds fussy, but it’s remarkably easy. If you use a microplane, you’ll be rewarded with a fine powder that coats the leaves with a deliciously nutty taste.
- 2 bunches Lacinato kale, stemmed and torn into large pieces
- ¼ cup Extra-virgin olive oil
- 1 tablespoon Kosher salt
- ¾ teaspoon Aleppo pepper, ground
- ¾ teaspoon Sumac, ground
- 2 tablespoons Marcona almonds, toasted and grated
Heat the oven to 350° Fahrenheit. In a large bowl, toss the kale pieces with the olive oil and salt. Rub the oil into the leaves with your hands to make sure that it’s evenly distributed.
On a large sheet pan, spread the leaves in an even layer. (Use two baking sheets if necessary.) Bake until the leaves are crisp, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle with the Aleppo pepper, sumac and grated almonds, and serve.
Jan Newberry has been writing about food for more than 25 years. She was the food and wine editor of San Francisco magazine from 2000 until 2012, and her work has appeared in Food & Wine, Fine Cooking, and Bon Appétit. She is the co-author of several cookbooks, including The Brown Sugar Kitchen Cookbook, Bar Tartine and the forthcoming Gjelina.