New Hampshire Harvest of the Month
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Kale Chips

Food Service Version

Yield
100 ½ cup servings

Ingredients
17 bunches fresh kale
½ cup olive oil
salt, to taste

Directions
  1. Preheat oven to 350 °F.
  2. Wash kale and thoroughly dry it.
  3. Remove kale leaves from stems and tear leaves into bite-sized pieces
  4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
  5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
  6. Bake until edges are brown, but not burnt, about 10-15 minutes.

Home Version


Yield
4-6 servings

Ingredients
1 bunch fresh kale
2 tsp. olive oil
salt, to taste

Directions
  1. Preheat oven to 350 °F.
  2. Wash kale and thoroughly dry it.
  3. Remove kale leaves from stems and tear leaves into bite-sized pieces
  4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
  5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
  6. Bake until edges are brown, but not burnt, about 10-15 minutes.

Source: GMFTS

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Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh