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.
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
stems...you won't eat them, why measure them as part of your raw weight?
No comments:
Post a Comment