Idaho® Potato Kale Crisps


  • 3 large, lacinato kale leaves
  • 3 large, Idaho® potatoes, peeled
  • 1 large, sweet onion, peeled
  • 1 cup rice bran oil
  • salt flakes & fresh cracked black pepper
  • ½ cup sour cream (or plain Greek yogurt, to garnish)
  • ½ cup micro kale sprouts, to garnish


  1. Cut the main, center rib out of each of the three kale leaves and discard the rib, leaving you with six, long, half-leaves.
  2. Using kitchen shears, cut thin, lengthwise strips out of the kale leaves, each strip about 1/8 of an inch wide and 6-inches long. Trim strips into 1½ inch to 2-inch long pieces.
  3. Cut the onion into chunks. Using a food processor, pulverize the chunks until you have liquefied the onion. Set aside.
  4. Using a mandolin set on the thinnest setting, carefully slice each potato into very thin slices. Pour the liquefied onion over the potatoes and mix to cover. Allow to marinate for about 15 minutes.
  5. Cover two cookie sheets with parchment paper. Place a shallow bowl with the oil in it on your work surface. Place the small pieces of cut kale on your work surface. Working one slice at a time, pull out a thin round of potato, shake off most of the onion juice. Dip the potato, fully into the oil. Place the oiled potato slice on the parchment paper. Place one or two pieces of kale decoratively onto the surface of the potato slice. Remove another slice of potato from the onion juice, shake, dip in the oil, & layer over the kale-decorated slice of potato creating a raw-potato-slice “sandwich” with the kale strips as the filling. Press down.
  6. Repeat–-choosing the “best” 20 slices of potato from each of your potatoes, until you have covered the parchment with 30 potato-kale sandwiches. NOTE: you may have more potato slices left–I’ve only set the recipe for 20 usable slices per potato, but if you have more, then make more of the little “sandwiches” into crisps!
  7. Sprinkle salt flakes and cracked pepper over all. Preheat oven to 350 degrees F. Bake at 350 degree F for 15 minutes. Using a spatula, turn all of the crisps over. Bake another 12 minutes until rounds are crisped and browned on edges.
  8. Remove crisps from oven, pat with paper toweling. Place on serving platter. Garnish with dollop of Greek yogurt or sour cream and micro kale sprouts. Serve while still warm.
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Yield: 30 Crisps

Monica Kass Rogers
Food Blogger
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