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Sunday, June 17, 2012

Kale Chips

Number of net carbs per serving depends on the weight/measurement of the raw kale.
1 oz of raw kale = .4 ounces kale chips = 2.2 net carbs (nC)
1 cup raw kale pieces = 5.4 nC

Preheat the oven to 350*F.

Wash the kale and take out the stiff spines of each leaf. Cut the leaves into roughly 2" pieces. Use a lettuce spinner to get all the water out (I dried them on towels on the counter and it took all afternoon).

Put the dry kale pieces into a gallon-size zip-lock bag and weigh them (look up the net carbs for that weight). (This is the point that I decide whether to make them all or just some.)

If you are making one serving at a time, measure out 1 cup of kale (stuff it down a little) and put into a sandwich size zip-lock bag (just zip up the gallon bag and put it in the fridge for later).

Add a little olive oil to the bag. You could measure it, but don't need to. Zip the bag and shake it until there is a sheen of oil on each piece. (Add a little bit more oil, if needed.)

Once the leaves are oiled, open the bag and sprinkle in some seasoned salt and garlic powder. Zip the bag and shake again--until each leaf is 'salty.'

Dump the leaves onto a cookie sheet and spread apart. Bake at 350*F for 12 minutes. Don't let them get brown or they'll taste too bitter.
Volley's Notes:  This picture is from the first time I made Kale Chips. You probably want to trim off the big won't eat them, why measure them as part of your raw weight?

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