Roasted Brassica Leaves

Kale chips have become the belle of the ball in recent years. I predict the next gourmet chip will be these Roasted Brassica Leaves. Just like kale chips, they’re a kid-friendly—and grown-up friendly—way to crisp up some greens into snackable bites. Serve these up and you, too, can be a hipster food trailblazer.
September 02, 2016


Preheat the oven to 350°. Rub the leaf squares all over with the oil and arrange in a single layer on a cookie sheet. Sprinkle with salt. Bake until crisp and just starting to brown, 10 to 15 minutes.

Remove from the oven, allow to cool, and serve immediately or store in an airtight container for up to a day.

About this recipe

Excerpted from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy by Sherri Brooks Vinton. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Available wherever books are sold.

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  • 1 bunch of broccoli or cauliflower leaves (7 to 10), ribs removed, chopped into 2-inch squares
  • 2 tablespoons olive oil
  • Pinch of salt
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