1. Start with Half a Cup

2. Kale Chips NUTRITION INFORMATIONSERVING SIZE: 1 cup Amount per Serving Calories 71 kcal Protein 3.44 g Carbohydrate 10.44 g Total Fat 2.89 g Saturated Fat 0.39 g Cholesterol 0 mg Vitamin A 16041.19 IU Vitamin C 125.19 mg Iron 1.79 mg Calcium 140.86 mg Sodium 169.70 mg Dietary Fiber 2.09 g EQUIVALENTS: 1 cup provides 1⁄3 cup dark green vegetable. EQUIVALENTS: 1 cup provides 1⁄3 cup dark green vegetable.

3. Prepare your Ingredients 1.) Wash Kale. Holding the kale upside down by the stem with one hand, use your other hand to rip the leaves down and away from the stem into a very large bowl. Tear any large pieces into 2- to 3-inch pieces. 11 pounds, 8 oz. Preheat convection oven to 400°F or conventional oven to 425°F.

4. Spin and Dry 2.) Use a salad spinner if you have one

5. Add Oil & Salt 3.) Add oil and salt and mix by hand to coat the leaves evenly with the oil. ½ cup olive oil, 4 tsp salt

6. Prepare to bake 4.) Using about 6 qt (unpacked) per pan, arrange the kale on 4 full sheet pans, spreading the leaves out so they lie as flat as possible on the sheet, leaving an inch or so in between the pieces.

7. Bake with the oven door slightly ajar (this allows steam to escape) until the kale is crispy and bright green, about 10 minutes. (If the kale turns olive green, they have cooked too long). Don’t cook more than 4 sheet pans at a time, or the oven will get too steamy

8. Plate Let cool for 2 minutes then transfer to a serving dish. Repeat with the remaining kale.

9. 1 cup portion

10. Baked Kale 50 servings (1 cup) IngredientsWeightMeasureMethod 1.) Preheat convection oven to 400°F or conventional oven to 425°F. Kale11 lb. 8 oz.2.) Wash kale and dry very well (use a salad spinner if you have one). Holding the kale upside down by the stem with one hand, use your other hand to rip the leaves down and away from the stem into a very large bowl. Tear any large pieces into 2- to 3-inch pieces. Olive Oil½ cup3.) Add oil and salt and mix by hand to coat the leaves evenly with the oil. Kosher Salt4 tsp 4 Using about 6 qt (unpacked) per pan, arrange the kale on 4 full sheet pans, spreading the leaves out so they lie as fl at as possible on the sheet, leaving an inch or so in between the pieces. Bake with the oven door slightly ajar (this allows steam to escape) until the kale is crispy and bright green, about 10 minutes. (If the kale turns olive green, they have cooked too long). Don’t cook more than 4 sheet pans at a time, or the oven will get too steamy. Let cool for 2 minutes then transfer to a serving dish. Repeat with the remaining kale. NOTES: This recipe works with curly kale, but Lacinato or “dinosaur” kale has a sweeter, milder fl avor. If washing the kale ahead of time to store for later use, place the dried kale in a large plastic bag with several dry paper towels. The towels will help absorb any extra moisture in the bag, keeping the kale relatively dry. These are really best eaten the day they are made, but if you have to make them a day ahead, cover them loosely with plastic wrap and "re-crisp" in the oven for approximately 1 minute, leaving the fan off (if using a convection oven). Kale chips are a great project for students to help with — they can wash and rip the kale up and help mix in the oil and salt.

11. Start with Half a Cup is grateful for assistance in developing this resource from the following: Recipe VT FEED's publication: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks http://www.vtfeed.org/tools Scott Kanzow, Chef Manager, Reed Intermediate School, Newtown, and Dan Shields, Director of Dining Services, Newtown Public Schools