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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Kale Chips
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Kale Chips  This thread currently has 1,292 views. Print Print Thread
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Chloe
Wednesday, July 17, 2013, 4:58pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
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Quoted from ruthiegirl
My last batch came out nice and crispy, with only 10 minutes of baking time. Thanks Chloe, for the tip about using "just enough" oil!

However, they got all soggy in the pantry when I stored them in a zip-close plastic bag. I'll need to re-toast them for a few minutes before my son will eat them (or I may use them in cooking in place of raw greens.)


Mine don't get soggy....but it could be because our house has central  A/C and kitchen doesn't
have high humidity.....  I've kept many bags of kale in baggies for weeks.  Still wondering if you've used too much oil or if they  need to bake a bit longer.  When they're done, they slide off the
pan and hit the paper towel with the sound of rustling leaves...  Mine are so super light and crispy, they're almost like delicate dry leaves that fall off trees in the autumn.  And maybe we're using different kale.  I use lacinto....dark green, long narrow leaves, slightly curly.  In the oven, the curl disappears.



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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kescah
Wednesday, July 17, 2013, 9:33pm Report to Moderator Report to Moderator

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Chloe, I baked them at 200 F and kept an eye on them for readiness. I might have used too much olive oil in the first batch, but I prefer the taste with walnut oil thus far. And yes, omega 3s cannot take much heat. I may try the dehydrator for it. But that means you have to wait.


You guys are great!

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passionprincess
Wednesday, July 17, 2013, 11:36pm Report to Moderator Report to Moderator

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Ee Dan
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Thanks for the recipe! Been looking for an easy kale chip recipe.


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Averno
Thursday, July 18, 2013, 2:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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Tried it yesterday. A batch of kale (the kind that looks like seersucker, lacinto?) rinsed & dried in a spinner.
Put it in a bag with about 1/2 tsp walnut oil and a little sea salt.  
Then onto a big cookie sheet and into a 300* convection oven for 10 min.

Chloe, your "autmn leaves" description was spot on. Very delicate & dry.

DW and I ate the whole thing before they even cooled down.

Next time we'll try the regular curly type in hopes of a more substatial chip.
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Chloe
Thursday, July 18, 2013, 3:14pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
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Quoted from kescah
Chloe, I baked them at 200 F and kept an eye on them for readiness. I might have used too much olive oil in the first batch, but I prefer the taste with walnut oil thus far. And yes, omega 3s cannot take much heat. I may try the dehydrator for it. But that means you have to wait.


On a super low temp, walnut oil isn't reaching a smoking point so the natural walnut oil flavor
isn't imparting a burnt taste......so I would think using walnut oil is just as good as using EVOO
if you have it as a beneficial.

Originally I followed the recipe that is circulating all over the internet, where it says to bake
kale leaves at a high temperature for a shorter time....Just don't think it's the safest way to use delicate oils.  Notice how the lower temperature doesn't even lightly singe the tips of the kale....keeping the leaves looking fresh and bright green....which tells me we're ingesting a healthier product than eating browned leaves.  

I'm sure many of you know the dangers of eating browned foods.  For those who don't, here's something to read about the dangers of glycation.

http://www.lef.org/magazine/mag2003/may2003_awsi_01.htm

Yes, Averno, that's lacinto kale....great description....like seersucker...  Glad you had good results.



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Debra+
Thursday, July 18, 2013, 5:24pm Report to Moderator Report to Moderator

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Quoted from Joy
Debra+

That recipe sounds awesome!  I was all onboard to try it until I read bake 2-4 hours.
I know, it takes time to make something so yummy but I am of the "impatient" cooking style so until I can get someone else to cook this recipe I will stick with the 20 minute kale recipe.

Thanks for sharing that.  I'm sure they don't last too long and I do love crunch.

Joy


Joy...that is why I love my dehydrator...put it on at night and it's ready in the morning or put it on in the morning and go to work and done by the time I get back.    Once you make these...there is no going back.    

Debra   



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