- 1 pound fresh, raw kale from your Farmers Market or your garden
- 2 tablespoons olive or canola oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1/8 teaspoon red or cayenne pepper
Wash kale thoroughly. Cut off stem up to base of leaves. You do not need to strip the center stem. Rough chop kale into strips or pieces.
Line sheet pan with parchment paper or foil. Pile kale chips on the pan. Toss with oil and seasonings. Mix well to coat leaves. Spread chips on single layer on the prepared pan so they will roast and crisp evenly. Roast at 350* for about 8 minutes until lightly crisped.
Dark, leafy greens are a healthy veggie subgroup. Kale is a cool season crop that is easy to grow in your garden. This recipe has been a student favorite when served as part of WJCC Child Nutrition Services’ farm to school program.
See the video of how to prepare this recipe on SHIP’s You Tube channel. Search “WJCC School Health Initiative Program (SHIP)” for this and other quick and easy veggie prep videos, like turnips, acorn squash, collards, and sweet potatoes.