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From Walter Edward, the chef at Tallulah’s in Seattle, come kale chips that are are tasty as potato chips:
Yield: 6 servings
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.
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