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<blockquote data-quote="Brunneria" data-source="post: 651384" data-attributes="member: 41816"><p>Has anyone tried Kale Crisps?</p><p></p><p>Totally guilt free snackiness.</p><p>They will never replace potato crisps, but like all things low carb, if you get them right, they are delicious in their own right.</p><p></p><p>I made some last night, and this is what I did:</p><p></p><p>1 huge bag of curly kale (casually ripped)</p><p>1 teasp of oil (olive, rapeseed, or similar)</p><p>1 dessert spoon of curry paste (Korma, biryani, or just a few spices like coriander, chilli, cumin, ginger, etc)</p><p>salt to taste</p><p></p><p>Add oil and spices to a big bowl</p><p>roughly shred the kale, removing thick stems if necessary</p><p>Add kale and toss and massage with fingers until a thin layer of oil is spread over every leaf</p><p>Lay kale out in a single layer on a baking sheet </p><p>and sprinkle with salt, to taste.</p><p></p><p>Bake the kale on your lowest oven setting until it is crisp, dry and light as a feather, this could take 30 mins or 3 hours, depending on oven temperature. You are looking for crispness without brown edges or loss of green colour.</p><p>It isn't an exact science, so just go with the flow, and you can always cook for longer, or shorter, next time!</p><p>Allow to cool</p><p>store at room temperature in a jar or airtight container.</p><p></p><p>I image they would keep for a week or more, but they never last longer than 24 hours in our house.</p><p></p><p>You can use all sorts of seasonings, including soy sauce, balsamic, powdered onion, cheese or garlic.</p><p></p><p>The recipe above is for baking gently in an oven.</p><p>BUT you can always use a dehydrator (I do) instead (4 hours at 150 degrees, or 6-8 hours at 115 degrees).</p></blockquote><p></p>
[QUOTE="Brunneria, post: 651384, member: 41816"] Has anyone tried Kale Crisps? Totally guilt free snackiness. They will never replace potato crisps, but like all things low carb, if you get them right, they are delicious in their own right. I made some last night, and this is what I did: 1 huge bag of curly kale (casually ripped) 1 teasp of oil (olive, rapeseed, or similar) 1 dessert spoon of curry paste (Korma, biryani, or just a few spices like coriander, chilli, cumin, ginger, etc) salt to taste Add oil and spices to a big bowl roughly shred the kale, removing thick stems if necessary Add kale and toss and massage with fingers until a thin layer of oil is spread over every leaf Lay kale out in a single layer on a baking sheet and sprinkle with salt, to taste. Bake the kale on your lowest oven setting until it is crisp, dry and light as a feather, this could take 30 mins or 3 hours, depending on oven temperature. You are looking for crispness without brown edges or loss of green colour. It isn't an exact science, so just go with the flow, and you can always cook for longer, or shorter, next time! Allow to cool store at room temperature in a jar or airtight container. I image they would keep for a week or more, but they never last longer than 24 hours in our house. You can use all sorts of seasonings, including soy sauce, balsamic, powdered onion, cheese or garlic. The recipe above is for baking gently in an oven. BUT you can always use a dehydrator (I do) instead (4 hours at 150 degrees, or 6-8 hours at 115 degrees). [/QUOTE]
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