Source: MT Harvest of the Month and Edward Christensen, Assistant Food Service Manager, Missoula County Public Schools

Yield: 6 Servings
Cost/Serving: $0.27

Ingredients:

1 1/2 cups kale, raw, stemmed, and cut into chip-sized pieces

1 tsp olive oil

1/2 tsp salt

 

Directions:

  1. Preheat oven to 225
  2. Remove large stems from leaves leaving kale in "chip-sized" pieces.
  3. In single layer on sheet tray, place leaves face up, lightly spray with olive oil, and slightly season the kale with salt.
  4. Bake for 40-60 minutes, or until the kale Is completely dehydrated and will easily release from the pan when you shake the pan back and forth. Using a low oven temperature ensures that you will not burn the chips.

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