Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Kale Chips

IMG_7009I am sorry, it is a green leafy vegetable and I want nothing of it… right? That is what you are thinking!  That is what I thought, but I had so many of my foodie friends making them and raving about them so I had to see what it was all about!  Guess what?  They are good! No, I should say addictive!  I have to play keep-away from my 10 year old son!  He may love them even more than I do!  I baked them in batches, and before the next batch was done, the previous ones were gone!  I may need a 12 step program for these.  I over salted the very first batch, but they were still good, less salt on  the second batch I made and they were better.  The third and fourth batches I added a quality balsamic vinegar before baking them.  They were not bad, but I think the pure salt method is the way to go.  The ingredient list is overwhelming – oh wait 3 ingredients.  I think even my husband can handle that!

I did find this recipe from Pinterest which led me to a site that had a wonderful step by step description (link).

Kale Chips

Adapted from http://www.kitchentreaty.com/how-to-make-kale-chips/

They are all the rage!

Serves 1 if you are home alone.. otherwise share with up to 3 other people.

Ingredients

  • 1 bunch kale
  • 1 Tbsp olive oil
  • ground sea salt

Preheat the oven to 300°F.

Wash the bunch of kale and then take scissors or a knife and cut the stem going up into the leaf out (almost the full length of the leaf).  Tear the kale leaves into 2 inch pieces.  Dry completely between paper towels, toss and dry again.. you want them as dry as possible.

Place the kale leaf pieces in a large salad bowl and pour 1 tablespoon of olive oil over the top and toss them with your hands to get as many of the leaves as possible coated with some of the olive oil.  Place about 1/4 of the leaves (as many as will fit comfortably on  a silicone lined cookie sheet as possible, without overcrowding them)  Grind sea salt over the leaves.

Place in the oven and bake for 8 to 12 minutes.  Depending on the type of kale you used it may take more or less time.  Mine was the curly kale and took a little over 12 minutes to crisp up and wilt some. Remove from the baking sheet and place on a pretty plate.. they will look pretty there for about 30 seconds before the vultures descend upon  the kale chips and make them vanish.

Notes: Kale will end up on my grocery list a lot more in the future because of this preparation.  What a great alternative to eating salty potato chips.  It satisfies the salty craving and is better for you too!  Will I be making these treasures again? Yes I think so, but now I am going to floss and brush my teeth because I have an appliance repair guy coming to fix my dryer!

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Gluten Free Peanut Butter Muffins with Chocolate Chips

I adapted my Peanut Butter Bread with Chocolate Chips recipe to be Gluten Free.  It was easy to do, I also reduced the sugar used to make them a little lower in calories.  I try not to use artificial sugars as there is some controversy how good it is for you.  Basically I substituted Brown Rice Flour for the Flour and added Xanthan Gum (Hodgson Mill has them it available in small packets so you can use as much as needed without opening a whole package)  I used chunky peanut butter and I think it did help feel less “grainy”.  I will make them again.  They were okay for Gluten Free.

GF Peanut Butter Banana Muffins with Chocolate Chips

by goodcookbecky

Serves 15

Ingredients:

  • 1 1/4 cup Gluten Free Brown Rice Flour
  • 4 Tbsp white sugar
  • 4 Tbsp brown sugar, packed
  • 1/2 tsp Xanthan Gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 ripe mashed bananas
  • 1/2 cup chunky peanut butter
  • 2 Tbsp Greek Yoghurt
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla
  • 2 Tbsp canola oil
  • 3/4 cup semi sweet mini chocolate chips

Instructions:

Preheat the oven to 350 F.  Place muffin tin papers in your muffin tins.

Combine the dry ingredients together in one bowl: brown rice flour, xanthan gum, sugars, baking powder, baking soda and salt.  In the bowl of your mixer place the bananas, peanut butter, egg, vanilla and oil.  Mix to combine.  Add about half of the flour mixture and mix slowly to incorporate.  Add the remaining flour and mix until you no longer see dry flour.  Fold in the mini chocolate chips and use a ice cream scoop to drop the dough into the prepared muffin papers. Bake about 18-20 minutes or until slightly golden brown on top. Allow to cool a few minutes before removing them from the muffin tins.

Printable Recipe

Nutrition Notes: calculated via my fitness pal

260 cal per muffin

12.2 g fat

Saturated 3.5 g