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Spicy Thai Ginger Kale Chips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9452
Energy (kCal)495.935
Carbohydrates (g)2.0549
Total fats (g)54.5546
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later. | 2. 2. With your hands, mix together the kale and marinade, massaging gently. | 3. 3. Transfer to dehydrator rack or parchment lined baking sheet. | 4. 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open. | 5. 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kale 1 bunch - - - -
    almond 1/4 cup unsalted 481.78 0.0 0.0 54.5
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    honey 2 teaspoons - - - -
    tamari 1 tablespoon 10.8 1.0026 1.8918 0.018000000000000002
    ginger 1 inch grated - - - -
    cayenne 1 dash - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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