CRISPY KALE CHIPS
Steps:
- Preheat oven to 325°F.
- Wash and dry kale very well. Remove leaves from thick stems.
- Tear kale into large pieces (it will shrink as it bakes). Toss leaves with olive oil to ensure all leaves are coated but not soaked.
- Place on a baking sheet and sprinkle with salt and other seasonings if desired.
- Bake 17-23 minutes or until kale is dried. Cool before serving.
Nutrition Facts : Calories 47 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1757 mg, ServingSize 1 serving
CRISPY EVERYTHING KALE CHIPS
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
Provided by Rita1652
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
CRISPY CHIPS
Make your own chips without the fat! I got this recipe from the American Diabetes Association's website.
Provided by shawnajean
Categories Lunch/Snacks
Time 13m
Yield 8 chips, 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F. Dip each tortilla quickly in water (this helps to crisp the chip). Stack the tortillas on top of each other. Cut the stack into 8 traiangles. Lay the triangles on a nonstick cookie sheet. Sprinkle the chips with chili powder. Bake in the oven for 5-8 minutes until crisp.
Nutrition Facts : Calories 52.3, Fat 0.7, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
HOMEMADE CHILI CRISP
With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes
Time 35m
Yield 20
Number Of Ingredients 11
Steps:
- Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
- Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
- Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g
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- Preheat oven to 325F (160 C). If you have a convection setting, use it. It will help dehydrate your chips more quickly and evenly.
- Dry the leaves thoroughly as excess water can leave your kale chips soggy rather than crispy. (I use a salad spinner to dry them well quickly.)
- Spread the dry kale leave pieces out in a single layer on a baking sheet. (I prepare the baking sheet with a sheet of parchment paper to protect it.)
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