This is my concern about making these myself; I don't think I could do it "right" myself. I found a prepackaged brand over the weekend (shop.kaiafoods.com/SearchResults.asp?Cat=1 814 ) and absolutely loved the stuff. I got the cheesy flavor. Tastes very much like the "garden veggie" cream cheese spreads you can get. At $6 for a bag I think a normal person would eat in one sitting, its not going to be something I'm going to buy regularly though.
Well...I finally found kale at the store and was so excited! I made the chips this week-end...and...ick! I do not know what all the hoop-la is about! They taste like dried grass! I will just eat the kale raw in my salads. Thanks for the recipes! :)
Depends on the dehydrator. i have an excalibur and though it is one of the more expensive ones on the market, I got mine used from my raw food chef. Check out ebay or craigslist. You don't really need the teflon sheets unless it already comes with it. i use parchment paper. I have seen them from anywhere from $50 up.
Well I decided to try them and my grocery store did not have kale!...I was so disappointed, but will try when I can find Kale. Thanks for answering and telling all your experiences and the great tips. :)
Fitness Minutes: (1,220)
110 2/25/13 3:48 P
Thanks for the tips. I go back and forth between limp and burned
Fitness Minutes: (2,501)
729 2/25/13 3:29 P
The only thing that worked for me was cooking them at a low temperature. I cook them at 300 degrees. Even 10 minutes at 350 scorches them.
I'd love making them in a dehydrator though. For those who have bought dehydrators: are they expensive?
The kale will shrink quite a bit in the oven -- I usually make them at 350F -- so make sure you don't cut the kale *too* small. If you want something that will stand up pretty well in the oven, you can also make collard chips; cooking them that way actually mellows their flavor quite a bit, I find. So:
- wash leaves & dry - cut to appropriate size - place on lightly-oiled cookie sheet, single-layer, then spray them on top. - sprinkle on some kosher or sea salt, if you like, or paprika ... - in the oven, checking frequently, probably turning/flipping once for even cooking, about 10-15 minutes total cooking
Fitness Minutes: (403)
12 1/25/13 8:35 P
I made them several times, using both curly and the black kale... you lightly spray a cookie sheet. spread the kale on the sheet and roast in the oven at 325. I didn't go by time, just kept checking them and when they got dry and chip like I took them out.
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