Kale Chips Conquer the Cafeteria

Just wanted to relay this little news item from Missoula, Montana where, apparently, kale chips have been so well received in cafeteria tests that they’re being included in middle and elementary school menus next fall.

When I saw the article’s headline I feared the chips would be some horribly processed concoction bearing little resemblance to the real vegetable.  (Remember those orange-powder-coated chips at my district’s Food Show which would have qualified as a school food vegetable serving?).  But these chips are the real deal and from kale grown on local farms, no less.

And for those who already love kale chips or would like to know what the fuss is about, be sure to try out this recipe, courtesy of Andy Bellatti, which turned both my children (even the veggie-avoider) into kale eaters.


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  1. BAJ says

    Based on the nutritional information provided, these chips and one cup of skim milk equal 259mg of sodium. That’s 40% of the goal established by the USDA for K-5 students of 640mg at lunch. Is 640mg of sodium at lunch an achievable goal? Is just over 1,000mg from 2 meals of sodium a healthy goal? I can’t help but think about the person that died this past week from extremely low sodium (http://smmercury.com/2012/06/11/dripping-springs-man-dies-in-texas-water-safari/). Unfortunately, sodium has been labeled bad when it is actually and required element for our bodies and the thought of moderation and individual needs go out the window. The student that sits in front of the tv, computer and video games doesn’t need the same nutrition as the student that plays two sports all year long and the new USDA rules over compensate for one group while putting another group in jeopardy.

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