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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.