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
Dill Pickle Kale Chips
Leafy, green, and rich in so many nutrients, kale is a superfood superstar when baked and seasoned! For an almost unbelievably quick and easy homemade snack, try crispy, oven-baked kale chips! Any type of kale works, whether curly or bumpy–just make sure you have enough for everyone! This recipe from Bites for Foodies adds fresh dill for a kick of freshness and flavor. Not a dill fan? No big dill; you can use any of the other herbs available at market, including but not limited to parsley, cilantro, and rosemary! We love this recipe with a fresh squeeze of lemon at the end. Make more than you think you need; as with any delicious snack, you need plenty!
Ingredients
- 4 cups organic kale, rinsed
- 1/4 cup extra virgin olive oil
- 1-2 tsp. fresh dill, finely diced. Use more if using dried dill.
- 1 tsp. kosher salt
Directions
Preheat the oven to 350 degrees.
Remove the stems of the kale and tear the leaves into pieces (not too small as they reduce in size by half).
Place leaves on a large baking sheet, drizzle with olive oil, and add salt and dill. Mix the leaves until they are all well-coated. Make sure the baking sheet is large enough so the kale is evenly spread out! This will allow them to cook faster, brown better, and not stick together.
Cook for 8-10 minutes, tossing a few times, or until the edges are crispy and golden.
Eat immediately if you want that “crunch”--otherwise they will wilt slightly, but will still be delicious! Four cups sounds like a lot, but you’ll wish you made more!
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.