In the Kitchen with Guilford Public School Food

Chef Tim Cipriano of the Guilford Public School Food Program, was in the studio showing us examples of some of the healthy alternative snacks the school system has been incorporating into the student’s lunch program.

‘Hot’ Sweet Potato Chips

5 large sweet potatoes

1 tbs olive oil

1 tsp Brown Sugar

Kosher salt & pepper to taste

Wash sweet potatoes well, using a vegetable brush, trim ends as needed. Sweet potatoes do not need to be peeled.  Cut sweet potatoes diagonally into ¼” thick slices.  Toss with oil, salt, pepper and brown sugar.  Spread the sweet potatoes out on parchment lined full sheet pans in one layer.  Roast sweet potatoes at 450 degrees until tender and brown, about 20 minutes.

Krunchy Kale Chips

1 bunch (about 8 oz) Tuscan kale

1.5 to 2 tsp. olive oil

Salt, to taste

Preheat Oven 300F.

Wash the leaves well and dry with paper towels.  Tear the leaves from the hard stem and hard ribs. Toss the leaves with oil until coated.  Arrange them on Baking sheets making sure not to overlap. Bake them for around 15-20 minutes or until crisp.  Cool the chip for few minutes before enjoying these krunchy health bites.