Kale Chips

 

Servings: 24(1/2 cup each)

Per Serving: 95 cal., 3.3 g fat, 4.99 g pro., 15.13 g carb., 3 g

Meal Pattern: ½ cup vegetable

INGREDIENTS

4.25 lbs.         Kale, raw
2 Tbsps.         Olive oil
2 tsps.            Seasoning salt

DIRECTIONS

  1. Thoroughly wash and dry the kale with a salad spinner. Preheat the oven to 350°F.
  2. With a knife or kitchen shears, carefully remove the leaves from the thick stem and tear into bite-size pieces.
  3. Drizzle kale pieces with olive oil and then sprinkle seasoning salt on top.
  4. Bake until the edges are brown but not burnt, about 10 to 15 minutes.

Recipe and Meal PatternAnalysis: Weston (Mass.) Public Schools/WSDA Farm to School, www.wafarmtoschool.org

Preparation Tips

Kale chips aren’t hard to make, but it does take a little bit of technique so that you don’t end up with soggy, burnt or flavorless chips! Follow these five tips to make crispy, tasty kale chips:

  1. Remove the stems. Even with baking, the kale stems remain woody. To remove them quickly, hold the base of the stem with one hand and, with the other hand, push upward along the stem to pull off the leaves.
  2. After washing, dry thoroughly. Of course, you have to wash the kale! But, if you don’t dry it thoroughly, the oven will steam the kale chips, leading to a soggy finished product.
  3. Add just a little bit of olive oil. Again, a little too much oil can leave the kale chip soggy. Add just a little bit at a time and, using glove-covered hands, “massage” it into the leaves to make sure it’s fully coated.
  4. Spread the leaves in a single layer on the baking sheet. If you pile up the kale, it will bake unevenly, leaving some burnt chips and some uncooked and soggy.
  5. Leave the chips on the baking sheet after cooking. Give the kale a few minutes—three should do—to rest on the baking sheet after being taken out of the oven, it will allow them to crisp up a bit more while cooling.
 

Contact Us

120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org  

Tel (301) 686-3100
Fax (301) 686-3115

> For The Media

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.

 

> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More