Truffled Kale Chips


  • 1 bunch Dino/Tuscan Kale
  • ¼ cup Truffle Infused Olive Oil
  • 1 tsp. Flaky Sea Salt


  • Preheat the oven to 425 and prepare a sheet tray.
  • Strip the leaves off of the kale stems, then tear into large, even pieces. Make sure they're around the same size so the kale chips cook evenly!
  • Add the kale leaves to a large bowl, then drizzle with the truffle olive oil and toss to evenly coat. Season with salt.
  • Lay the kale chips out in an even layer on the sheet tray.
  • Bake for 5-8 minutes, until dark green and crispy.