Kale Chips

Whenever I go out to eat and taste something exceptional I make it a point to try and master the recipe at home.

Hubby and I don’t dine out often. But when we do, we love Vidalia’s in D.C. The last time we dined there was during Restaurant Week – our favorite time to eat out 😉 As always, our dinner was superb.

The menu read “kale” for one of the sides with my duck breast. I consider Vidalia’s to serve 5-star southern cuisine. So, I was expecting the kale to be cooked down, the way I’d prepare collard greens. But, no, it was the lightest, crispest, melt-in-your-mouth greens I’d ever tasted.

I vowed to duplicate it.


  • 1 bunch kale
  • 1 Tbs olive oil
  • 1 tsp kosher or sea salt
  • 1 Tbs grated Parmesan


  1. Rinse kale thoroughly.  
  2. Lay kale out on paper towels, covering and pressing with additional paper towels to dry thoroughly.    
  3. Tear kale to remove the ribs.  
  4. Arrange in a single layer on a parchment paper lined baking sheet.  Coat with olive oil, using your fingers to rub each piece of kale. Sprinkle with salt.     
  5. Bake at 300° for 10 minutes.  
  6. Remove from the oven when kale is crisp to touch, before browning.   
  7. Sprinkle with Parmesan.  

Bonus – the kids love it!

Make it your own. I look forward to spicing it up next time with some cayenne or white pepper or maybe adding some fresh garlic and basil.


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