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May 12, 2020

RECIPE: Crispy Candied Tuscan Kale

In March (1,232,202 days ago), Donny and I went for a fancy -- and very expensive -- Birthday dinner at BlueBlood Steakhouse at Casa Loma. Seeing as it was the last dinner out we'll have in a long time, I suppose it was worth it.

Of course, as one does at a steakhouse, we each enjoyed a steak, along with a table caesar salad. We also ordered some side dishes -- one of which was a Crispy Tuscan Kale.

I'd be lying if I said it wasn't the most memorable part of the meal.

The Kale was crispy and candied, with a hint of spice.

From that day on, I tried to re-create it at home. And I think I got it. Now, I've made hundreds of batches of kale chips over the years, but this one rivals all the others.

Here's MY version of a Crispy Candied Tuscan Kale, inspired by BlueBlood Steakhouse.

Crispy Candied Tuscan Kale


  • 1 bundle of Black Kale, washed, de-stemmed and fully dry
  • Olive Oil
  • Sea Salt
  • Canadian Maple Syrup
  • Cayenne Pepper


  1. Preheat your oven to 350. Line a baking sheet with parchment paper.
  2. Once your kale is washed, de-stemmed and fully dry, lay it onto the baking sheet in a single layer. Use a second sheet if necessary, or save kale for the next day!
  3. Drizzle about 2 tbsp of extra virgin olive oil, 2 tbsp of Canadian Maple Syrup, sprinkle with sale and a bit of cayenne pepper (if you like spice)
  4. Massage the kale. Like, really massage it. Get the oil and syrup into all the crevices and leaves and then lay the kale out once again.
  5. Bake at 350 for 15 minutes. You don't need to flip or toss. If you notice it's burning, take it out. The kale should be crispy and a dark green colour.
  6. Allow to cool for a couple of minutes and enjoy. This kale makes a delicious snack or side dish, and can totally be enjoyed as a chip!
Kale Tip: If your kale is sad and wilty, let it soak in ice-cold water. That will wake it up!

I hope you enjoy this salty, sweet and spicy dish!

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