I had the opportunity to attend an interesting lecture by Chef Ann Cooper in a high school gymnasium filled with parents recently. Known as the “Renegade Lunch Lady,” Chef Cooper discussed the current state of school lunch programs and how we should improve them. The information outlined in her presentation was thought-provoking and insightful.
In classic Culinary Cory style, I was slightly more excited about the lovely reception prepared by a small committee of foodie parents. The spread included kale chips, roasted chick peas, raspberry squares and a sweet potato tart. I don’t have children. But I imagine this is what PTA meetings would be like. So in honor of PTA parents everywhere…I raise my baked kale chips to you.
- 1 bunch curly kale
- 1 Tbl. olive oil
- kosher salt
- Preheat the oven to 300 degrees. Line a large sheet pan with parchment paper.
Remove the stem from each kale leaf and chop into one inch cubes. Evenly spread the kale pieces into a single layer on the sheet pan. Drizzle with olive oil and season with salt.
- Bake at 300 degrees for 20 minutes or until crispy. Toss halfway through for even crispness.