Garden Fresh Kale Chips

Ripping Kale Leaves (Photo by Ms Fung)

Our middle school Green Club members prepared a fun and simple snack last week using White Russian and Scarlet Kale from the garden. Students harvested the kale, rinsed them, and dried them out in the salad spinner. We then brought our leaves down to the red kitchen where students ripped the leaves into pieces and placed them on the baking trays. With a drizzle of olive oil and salt to taste, we baked them in the oven at 375 degrees for 15-20 minutes. Once they were ready, we served them and plates were empty in an instant! We’ll have to make sure we harvest a lot more next time. Here are some photos from the day that some of our club members helped to take as well.

Kale Claws. Photo by Destiny P.

Kale Claws. Photo by Destiny P.

Harvesting Kale. Photo by Ms. Fung.

Harvesting Kale. Photo by Ms. Fung.

Spin Drying Kale. Photo by Destiny P.

Spin Drying Kale. Photo by Destiny P.

Kale Prepped on Baking Pans. Photo by Ms. Fung.

Kale Prepped on Baking Pans. Photo by Ms. Fung.

Waiting for Kale to Bake. Photo by Nathaniel R.

Waiting for Kale to Bake. Photo by Nathaniel R.

Working on camera illusions while waiting. Photo by Jason R.

Working on camera illusions while waiting. Photo by Jason R.

Serving Kale Chips. Photo by Jason R.

Serving Kale Chips. Photo by Jason R.

Snack Time! Photo by Ms. Fung.

Snack Time! Photo by Ms. Fung.

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