Fitness Minutes: (2,581)
5/30/12 1:24 P
The trick is to cook them for longer at a lower temperature. I cook mine for 10-12 minutes at 300 degrees. I've accidentally cooked them at 350 before and they get burned.
Here's the recipe I use, which I love: -1 cup kale in chip-size pieces -juice of 1 lemon -3 tbsp. nutritional yeast -sprinkling of lemon pepper -nonstick cooking spray
-Coat the kale in lemon juice and nonstick cooking spray, then lay out on baking sheet. Sprinkle with nutritional yeast and lemon pepper. Bake.
Fitness Minutes: (10,906)
5/9/12 9:53 A
Try stirring the pieces around every five minutes or so during baking. I've found that if I don't do that, the pieces to the outside of the baking sheet get brown and dry, kind of powdery, like you've mentioned. Mixing them up regularly seems to help, as it lets them all cook more evenly.
I made kale chips once or twice several years ago...and I must say I remember baking them at a higher temperature for a shorter amount of time. I remember they were a little breakable due to their thin nature, but not like powder or anything. Maybe the temp/time was off?
Fitness Minutes: (0)
13 4/30/12 3:10 P
So I tried to make them for the first time about a week ago.
Cut up the leaves, patted them dry, seasoned, and let them slow-bake at a very low temperature overnight since I don't have a dehydrator.
But they came out with this sort of powdery texture when you bite in to them. I'm sort of a texture freak, so it turned me off.
Is this the way they usually are, or am I doing something wrong?
Also, share your favorite recipes/techniques, maybe I'm missing something! Thanks!
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