Crispy Kale

This snack is 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


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


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.

Appetizer/Sides fall side gluten-free kale quick & easy roasted vegan

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