Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Krunchy Kale Chips
December 18, 2012
1 Min Read
Krunchy Kale Chips
Yield: 6 snack servings
1 bunch (about 8 oz.) Tuscan Kale
1 ½ to 2 tsp. olive oil
salt, to taste
1. Preheat oven to 300°F.
2. Tear the leaves from the hard stem and hard ribs of the kale.
3. Toss the leaves with the oil until coated.
4. Arrange on baking sheets, making sure not to overlap. Bake them for around 15-20 minutes or until crisp.
5. Cool the chips for a few minutes before serving.
Recipe: Chef Timothy Cipriano, Director of Food Services, Guilford (CT) Public Schools
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}