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Kale chips

  • Thread starter Thread starter gemma6549
  • Start Date Start Date
Any more delicious foodie tips for us poor deprived diabetics !!!!!!!!!! ?
 
Krispy kale is nice, thanks.
I don't like the chocolate tea :( Tesco's finest is all vanilla and no choc. But I will persevere with less steeping perhaps -- does anyone leave the teabag in for the full 5 minutes?
 
The twinings ones are good as are the hotel chocolat but there is a massive price difference with those!!

I use cauliflower rice a lot, you can make really good pizza bases and quiche crusts with that but that's a more common one so you may have done that one already.

I also use spinach instead of pasta so make something like a Bolognaise then add loads of spinach for the last few minutes. Really bulks it out and adds texture
 
Yum. There's a cauli-rice thread going on too atm so if you want to head over there with your culinary wisdom ...
 
This isn't a Diabetes Forum, it's become a cookery course;) Seriously though, It's a welcome change from the sad, serious and worrying posts that come up. A little light hearted relief from reading about the trials some poor folks are coping with doesn't go amiss.
 
I make kale crisps with a tablespoon of oil and a teasp of curry paste.
Just massage the mix into the kale before baking (or dehydrating if you have a dehydrator).
Powdered Parmesan is also an interesting addition...
 
gemma6549 said:
Also June_C if you try this:

http://deliciouslyella.com/recipe/creamy-courgette-spaghetti-gluten-and-dairy-free/

It's one of my favourites I love all her recipes. Her book was a great investment for me
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I to have a love for cauliflower rice and kale crisps. Have just tried cauliflower mash with nutmeg which was also lovely. With regard to Deliciously Ella recipes (and similar), do you substitute anything for the maple syrup/honey/dates? Can't use these obviously. I have seen some recipes using apple sauce but not sure if this is ok to use or not.
 
Some great tips, I too like courgette noodles, useually have them with a carbonara sauce.
 
I tend to stick to the savoury recipes from deliciously Ella Mongolia and leave out things like apple sauce etc. The cauliflower mash idea sounds good, will have to give that a try.
 
I haven't tried cauliflower rice. I make the courgette "spaghetti" with a spiralizer. I just don't cook it though, it releases far too much water and you end up with a really sloppy meal:eek:
 
Courgettes make me feel queasy which is so unfair coz I love the ideas of using that in place of pasta for meals but nooooo thank youuuu addicted to cauli rice & mash though! Can't get enough of the stuff! :)
 
Mrsass said:
Courgettes make me feel queasy which is so unfair coz I love the ideas of using that in place of pasta for meals
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Once you've put them through the spiralizer and added a sauce they honestly don't taste like courgettes anymore. I hated then before now I love them, Also add them to mince and make courgette burgers:)
 
Can you tell me what temperature to put the oven on please for the kale chips
 
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Spiralise courgettes, place in a clean tea towel, sprinkle with a little salt and leave for a few mins. Squeeze out the water by gathering up the tea towel and twisting the fabric to tighten it against the courgettes. Far less sloppy.

Ali
 
PJ674 said:
Can you tell me what temperature to put the oven on please for the kale chips
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Hi,

You want the lowest oven setting you can.
The idea is to air dry them, rather than cooking them.
This preserves as many nutrients as possible.
One way to keep the temperature down a bit is to prop the oven door open a crack - but of course, that may offend your (my) sense of economy!

And, if you can, keep checking them - if they start going brown, then it's too hot.

They are done when they are dark green, totally dry, and light as a feather.

Also, try to pull out all the thick veins from the centres of the leaves.
Once dry, these become rock hard and spiky, and you don't want them scraping the inside of your mouth.
 
Brunneria said:
Hi,

You want the lowest oven setting you can.
The idea is to air dry them, rather than cooking them.
This preserves as many nutrients as possible.
One way to keep the temperature down a bit is to prop the oven door open a crack - but of course, that may offend your (my) sense of economy!

And, if you can, keep checking them - if they start going brown, then it's too hot.

They are done when they are dark green, totally dry, and light as a feather.

Also, try to pull out all the thick veins from the centres of the leaves.
Once dry, these become rock hard and spiky, and you don't want them scraping the inside of your mouth.
Click to expand...

Problem with my oven is that if i leave the door open, it cuts out to as it thinks it is finished:mad:
 
CollieBoy said:
Problem with my oven is that if i leave the door open, it cuts out to as it thinks it is finished:mad:
Click to expand...
I cooked Kale chips for the first time last night at 170 for 10 mins with the oven door closed. They were yummy....Google Kale chips and you'll see how to make them.
 
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