Snack Chips with lower cholesterol.
We love our home made salsa, but with salsa comes chips. Not the baked chips, those good all natural chips that were fried in some good oil without any artificial ingredients are our favorite type of chip. However, even with all that good stuff, it’s not good for your cholesterol. I thought I knew how to solve this problem, Kale Chips. It’s all the rage, everyone’s doing it. It would be great for us and solve the snacking problem, where we crave a treat, but want something better than those baked cardboard chips.
How to make Kale Chips.
I bought the kale, and stripped out the middle stem. The leaves were rinsed and then spun dry. I read a bunch of food blogs, and other sites. Some bloggers say not to salt before baking because it would steam not bake. Linette said to dehydrate – though she used yeast and garlic and I wanted to see what it tasted like first. Almost all said toss the kale with olive oil, a single layer on a baking pan.
What I tried.
I did it both ways – though I always wiped the water off the kale before drying. I also tore the leaves up smaller and tossed lightly with some olive oil. One batch I placed a single layer on a cookie sheet and baked in the oven on a low heat.
The other batch was placed in the dehydrator.
I did sprinkle with salt after they came out of the oven and dehydrator.
The baked kale was really dry. It wasn’t fantastic, but rather bland and tasteless. Both chips stuck in our throats because they were dry. The dehydrated kale had a much prettier color and had a little more texture. The yeast suggestion might actually make it more flavorful. I might have done something wrong, but it just didn’t satisfy our snack longings.
What I did next.
I wasn’t sure what to do with all of the kale chips. I didn’t want to just throw it away, I thought about it a little bit and decided that while Kale Chips aren’t great, that kale flakes (the kale was falling apart) would be perfect to add to recipes. I’ve tried the kale flakes in eggs and threw it into a pasta dish with tomato sauce. It was delicious, really tasty and the perfect addition to those dishes. I’ve frozen the rest of the chips and flakes and I plan to use it in more recipes. If you like the dried spinach flakes that you buy from the store, this is very similar and would make a great substitute, or you can even use the same process to make spinach flakes (or chips if you like).
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