Crispy Kale

This snack is now a staple food at Thetford Elementary School where the students request to grow LOTS of kale. It’s better than popcorn and potato chips and super easy to make! Makes one large bowl.

In the farmstand: kale, olive oil

Ingredients

  • 1 to 2 bunches kale stems removed, coarsely chopped
  • 1 T olive oil or other vegetable oil; enough to coat lightly
  • to taste salt

Instructions

In a bowl, toss the chopped kale with the olive oil to coat evenly. Spread kale out in a loose layer on a lightly oiled a cookie sheet. Bake for 15 to 20 minutes at 350 degrees, stirring occasionally, or until kale is light and papery but not burnt. While kale is hot, add salt to taste. Serve warm or cooled, as you would serve popcorn.

photos: CCF staff

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