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Duck Fat Kale Chips

D'Artagnan | Yield: SERVES 2 | Cook Time: 12 MINUTES
A lot of people are unaware that duck fat is closer nutritionally to olive oil than other animal fats, with 75% monounsaturated fat, only 13% saturated fat, and omega fatty acids. These crispy kale chips are sinfully delicious, yet still pretty virtuous and totally addicting.
Duck Fat Kale Chips Recipe | D'Artagnan


  • 1 bunch kale, washed and dried
  • 2 tablespoons duck fat, softened
  • Fine sea salt & freshly ground black pepper
  • Piment d'Espelette
  • 2 tablespoons finely grated parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Remove tough kale ribs and discard. Tear kale leaves into chip sized pieces and place into a large bowl.
  3. Drizzle with duck fat, toss to evenly coat.
  4. Arrange kale in a single layer on a ribbed sheet pan, being careful not to crowd or overlap.
  5. Sprinkle with salt, pepper, and piment d'Espelette to taste. Sprinkle evenly with parmesan cheese.
  6. Bake in the preheated oven for 9 to 12 minutes, or until chips are crisp and gently browned around the edges, turning the sheet pan once. Remove kale chips to a bowl, serve immediately.