Kale Chips | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

Kale Chips


Sarah Henkin, CUESA’s Market Chef

This recipe was prepared for the Food Wise Booth on February 15, 2011


1 tablespoon fennel seed
1 bunch lacinato or dino kale
Olive oil
Sea Salt
Freshly cracked black pepper


1.  Preheat oven to 350º. In a small sauté pan over medium flame, toast fennel seeds until fragrant.  Grind in a spice grinder or mortar and pestle

2.  Cut stems from kale and wash leaves and dry really well.  Tear or slice into “chips-size” pieces and toss with just enough olive oil to barely coat the leaves, salt, pepper and ground fennel seed to taste.

3.  Spread kale pieces in a single layer on a baking sheet and put in the oven.  Bake for 5 minutes, remove from oven and flip pieces over and continue to bake for 10 or so more minutes until chips are crisp.  Remove from oven and cool on a baking rack.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »