Krazy Kale Chips
Ingredients
1 cup kale (chopped)
2 teaspoons olive oil
⅛ teaspoon salt
Instructions
Preheat the oven to 325 degrees
Cut kale into leafy pieces, removing the hard center stem
Wash thoroughly and spin to dry (note: kale must be completely dry to get crispy)
Place leafy pieces on a parchment-lined baking sheet
Lightly coat with olive oil (note: don’t let them get too oily)
Roast in a 325 degree convection oven until the outer edges turn golden brown, about ten minutes.
Remove from oven and toss with salt
This recipe was developed by Beacon City School District’s Food Service Department as part of the “Farm to School” program, which brings fresh produce and New York State products into the cafeterias and classrooms. Krazy Kale Chips were taste-tested and approved as part of our Vegetable of the Month program, which highlights a different fruit or vegetable each month. The kale was sourced locally from either Dagele Brothers Farm or Common Ground Farm.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.
Lemony Kale Salad
Ingredients
3 ½ cups kale (chopped)
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon plus ⅜ teaspoon of olive oil
1 apple, sliced
¼ teaspoon granulated sugar
½ cup raisins
Garlic powder, salt and pepper to taste
Instructions
Kale:
Wash kale and spin dry
Cut or rip kale into bite size pieces, removing center stem
Massage kale with your hands for best color and texture, about three minutes
Dressing:
Blend lemon juice, vinegar and sugar
Add to the olive oil with a whisk until combined
Add additional spices to taste
Pour dressing on to the kale slowly, tasting as you go so you don’t overdress
Add apples and raisins
Refrigerate until serving
This recipe was developed by Beacon City School District’s Food Service Department as part of our Farm to Table program, and taste tested by students. The apples and kale are both sourced from New York State farms. Sourcing locally whenever possible means BCSD can serve the freshest, most nutrient dense food available while supporting NYS farmers in the economic recovery.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.