Quoted from ruthiegirlI have yet to find a "baked vegetable chip" that didn't have some corn ingredients. When you buy things in the bulk bins, things aren't always clearly labeled with ingredients the way sealed packages are.
Nuts, seeds, raw veggies, and rice cakes.Quoted from san jIs this an okay place to ask what folks are enjoying for that crunch-need? ;)
Quoted from marjorieI really do not do well on rice cakes, but it is just preference.
Nuts are too fattening for me. I gain weight when I eat too many.
Guess it is back to veggies. I wonder if I was vegan in a former life?:)
Quoted from ChloeIf you want a compliant crunchy veggie, try making kale chips. The recipe was originally for
baking the chips at a high temperature, but I was forever burning the kale. What I do is rinse
and chop pieces of kale....dry off damp pieces and put into a bowl with some EVOO and a little
sea salt. Place on a cookie sheet so no pieces touch....and bake at a low temperature...250-275
for how long it takes to dry the kale out...then I flip all the pieces and slow bake till all pieces
are crunchy. You could feel guilt free if you ate the entire batch.....accounting, of course for
the EVOO. I rarely use even a Tablespoon....you just want the pieces lightly coated. I like
doing this with lacinto curly kale.
Quoted from marjorieI have been eating some baked green bean chips from the bulk section of my local grocer. however, I wonder if the oil in these chips is making me feel bloated as well as gaining weight. I only eat a few here and there, but I am starting to wean myself off. I could make my own lo carb chips, baked zuccini strips, baked green beans in olive oil. Just a thought.
I think I miss the crunchy idea more than the flavor.
I just baked some s. potato chips in my convection oven, and I ate them all but one as soon as they started curling - they were THAT delicious! I saved one to see how much crunch factor it had after it cooled. Ohhhh, they were so good and my stomach is so happy!!! I can't wait to try beets! Sprayed the s. potatoes with a little oil before I cooked them, but most of that is still in the pan. I only cooked them about 11 minutes at 325 degrees. Probably in a regular oven to get them really crisp I would cook them at 300 for 20 - 30 minutes, but practice makes perfect. And they are even doing parsnips now too. I LOVE parsnips! I wouldn't eat my foods cooked this way to get the most nutrition out of them, but it surely breaks the deadly boredom that can creep in. I feel utterly pampered!
Quoted from ChloeSomething just dawned upon me... I have a big Viking oven that has a setting for convection... I'll just bet I can do what you're doing with veggies. Is convection dry heat? What types of foods would you use a convection setting for? I cannot believe I've had this oven for nearly 15 years and never once thought about that convection setting. You must educate me, please Spring :)
How exciting to remember your convection option, Chloe!!! Yes, it is dry heat. I have cooked some of the most delicious turkey breasts I've ever cooked in my life in this oven! And, nice, juicy turkey burgers --- Yummy! You can cook anything using the option that you cook otherwise, it simply cooks a lot quicker. I wonder if you have your manual after all these years...... I think mine says take off 25 per cent of the cooking time. You are going to enjoy this sooooo much!!! I can't describe the difference in baked stuff, etc. Just have fun, Chloe, because this will be a fun trip for you!!
Quoted from san j
I confess I've never done this with kale. Just may give it a try. Thanks, Chloe.
Quoted from grey rabbitChloe, don't try to bake cakes or muffins on the convection setting, everything else seems to work well.
Hummmmm? That is news to me... Maybe you would explain why yours doesn't bake muffins, etc., and mine does.....? Oh, something else that I just love is egg custard cooked using convection. So nice and fluffy.
Quoted from grey rabbitThe problem baking anything that rises in a convection oven is that it can rise too quickly and compromise the quality of the baked goods. It isn't that mine "won't" it's that I don't recommend it.