Kale Crisps

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4 servings

This simple dish can be a big hit with kids, especially those who have never tried kale before. Just an easy preparation of kale, olive oil, garlic and pepper makes for a delicious side dish or snack.

Ingredients

2 bunches kale
2 tbsp. olive oil
2 to 3 large cloves garlic, minced
Sea salt and freshly ground black pepper to taste
1 tbsp. toasted sesame seeds 

Steps

1. Preheat oven to 375˚F. Rinse kale and thoroughly pat dry. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss chopped leaves with olive oil, garlic, salt and pepper. Spread seasoned leaves on baking sheet.

2. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds and serve. 

More From FoodService Director

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

FSD Resources