Breakfast, Dairy Free, Dinner, Fall, Gluten Free, Side, Snack, Winter


It's downright irresponsible to have a late breakfast without some sort of vegetable on the table. Though it may run counter to your upbringing, the breakfasts of my young adulthood have always featured something green to accompany my meats and starches. But I'll cut you some slack here, it is the morning after, after all. Have a bunch of kale in your fridge? Is it starting to wilt? Yes, of course it is. Well strip the leaves from the stems and let them crisp up in the oven. Everybody loves a good chip.


  • 1 bunch Kale (curly leaf)
  • 3-4 tablespoons Olive Oil
  • Salt and Pepper (don't be shy here)


  1. Heat your oven to 325 degrees.
  2. Strip the leaves from the stems of your kale, add them to your largest roasting tray/pan. If they are too bunched in the pan (i.e. on top of each other), bake them in batches.
  3. Drizzle olive oil, and sprinkle salt and pepper over the kale, then toss with your hands until evenly distributed. 
  4. Bake for 30-40 minutes, shaking the pan intermittently, until crisp and dry.