Blog Post

Wood-Fired Kale Chips plus Carrots and Turnips

Once you fire up your wood-burning oven you might as well use the “left-over” heat lingering for hours after you baked your pizza. And then you might just want to slide something easy (but yummy) in the wood fired oven, without having to think or do too much.

At the farmer’s market I picked up some great looking purple kale, and decided to make my favorite kale chips dish along with some roasted carrots and turnips. They all are a tasty side dish for a roast or chicken, or they juxtapose nicely with a chunk of pecorino and gorgonzola cheeses. Besides cutting and tossing, these two recipes are low key and easy, yet the wood smoke imparts that wonderful flavor so hard to match.

Cooking in a wood fired oven is not very different than using a regular oven, but there is a learning curve in gauging and regulating the temperature. The floor and the dome of a wood burning oven give out reflective heat from all sides, above and below, creating a wonderful convection that bakes everything to perfection. You will find a more information on how to cook in your oven, including videos, on our website page “How to Cook”, click here.

Kale Chips

Serves 4

  • 1 large bunch of purple kale
  • 3 garlic cloves, sliced
  • 1 tablespoon olive oil (the best one you have on hand)
  • 1 small pinch of peperoncino (hot chili pepper flakes)
  • Sea salt
  • 1 sprinkle of red balsamic vinegar

Wash the kale and lightly dry it (you want to leave a little bit of water). With your hands tear off bite size pieces of the kale leaves, discarding the stalks. In a large bowl toss the kale with the olive oil, salt, and pepper flakes.

Spread the kale in one layer either in a large metal tray that you’ve covered with silpat non-stick baking mat OR in a cast-iron skillet. Add the garlic slices, and then sprinkle some balsamic vinegar lightly over the leaves.

Slide in a wood fired oven that is 400 F. or lower. Keep in mind that if you are using the baking mat, you need to make sure you don’t use it in temperatures above 450F, so take good readings with your infrared thermometer. Keep the metal tray close to the door, where it is cooler.

Bake for about 10 minutes, turning the kale with metal thongs, until edges of leaves are brown. Enjoy! They are addictive.

Wood-Fired Carrots, Turnips, and Fresh Herbs

Serves 4

  • 3 turnips
  • 4 carrots
  • Fresh sage, fresh oregano, fresh lemon thyme
  • 1 tablespoon olive oil
  • Sea salt
  • 1 sprinkle of red balsamic vinegar

Don’t wash that bowl you tossed the kale in yet! Cut the carrots and turnips lengthwise into quarters and using the same bowl toss them around some oil and salt, and balsamic vinegar. Add the fresh herbs.

Layer them onto a metal tray or large cast iron skillet. Slide into 400 F wood fired oven for 30 minutes, turning as necessary for even browning.

Enjoy with some aged cheese as an appetizer! Or serve with your favorite roast.

Buon appetito from Los Angeles Ovenworks!

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