Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Roasted Flavor Bombs Kale Chips
This week stop at the market and pick up some kale to try our roasted flavor bomb kale chips! This recipe is quick, easy, nutritious, and a tasty way to curb the extra calories when boredom strikes. Practically any green can be used as a substitute in this recipe - beet greens, collards, mustards, or even Brussels sprouts. For more tender leaves like chard, reduce cook time. If you try this recipe, show and tag us on Instagram!
Ingredients
- 10 kale (or other hearty green) leaves
- 1 1/2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- seeds
- 2/3 teaspoon ground cumin powder
Directions
Wash hands with soap and water.
Preheat an oven to 300 F. Line a baking tray with baking parchment.
Cut the leaves away from the stalks and slice them into 2-3 cm pieces with scissors or tear with your hands.
Wash and dry the leaves in a salad spinner or pat dry with some paper towels. You can also shake off the excess water before cutting the kale.
Toss the kale leaves with olive oil, spices & sea salt. Scatter on a large, flat oven tray and bake for about 15-20 minutes tossing them around after 10 minutes to prevent from burning and to make sure they dry out and roast evenly on all sides. Depending on your oven and the amount of leaves you can fit on your tray, you might only need 15 minutes to roast the chips. You can also do them in two batches.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.