VI Agriculture Show
- Page 22
Kale Chip Recipe



You’ve heard of them – now try them! This works best with black or curly kale.




1. Clean and spin dry kale.


2. Remove spines and chop into smaller bits with fingers, moisten with a teaspoon or two of olive (or preferred) oil. Do not over oil! Some people also add a touch of balsamic vinegar.


3. Spread onto baking sheet and cook at 375°F for 10 to 12 minutes, turning about halfway through cooking process. They are not as nice if they brown.


4. Remove from oven and add salt.


Some prefer them still a bit moist, others prefer them crispy. Insist the kids leave some for you!




Save for the winter!


If you can’t make your way through all of the greens now, chop and steam them (you can use beet tops, spinach, kale and/or chard). Once cooled, squeeze into balls and freeze. Then add to soups, stews and chili through the winter when greens are in shorter supply.


Courtesy of Glen Valley Organic Farm Blog (“A year in the life of a small-scale organic farm and its farmers”) and the BC Association of Farmers’ Markets - On a quest to better support local food producers and their markets.