Plant to Plate | Puffed Kale

When we asked Executive Chef Jamie Simpson his thoughts on transforming fresh vegetables into snacks, his first comment was “I love this space.” In part this is because it dovetails with his commitment to eliminating food waste-and, in part, because it provides even more opportunities to creatively use vegetables from The Chef’s Garden in delicious ways.
Watch our new Plant to Plate Puffed Kale:
Chef Jamie reinvents the "Shrimp Chip" by using an ancient Chinese technique and The Chef's Garden Kale.
Find the recipe on our website www.culinaryvegetableinstitute.com
Featured kitchen sponsors: Vitamix, Excalibur, Polyscience, Rational, Flavor Seal, Viking, Robot Coupe, Steelite

[@BerriesandSpice]

Love this idea. I have made puffed rice with leftover rice, but i think using veggies makes it so much fun!!