Other green veggies for chips?
I've had kale chips, but as the only kale I can get is already chopped the pieces arent big enough to use for dipping in things.
Has anyone tried with anything else?
I've made kale chips a few times in the last month or so and loved the taste and texture, but they were definitely way too thin and flimsy for dipping anything regardless of what size they were (unless I did something wrong). What works best for dipping for me is red pepper strips or celery or a few almond crackers. I found the recipe somewhere on here, and it couldn't be easier:
1 c. almond meal
1 egg white
a bit of salt
stir until well mixed. place parchment paper on cookie sheet, then dough, then top with another piece parchment and roll out very thin with rolling pin. Remove top parchment and score with knife. Bake at 350 for around 8-10 and break apart. They look like wheat thins but taste better. I topped some wth a bit more kosher salt and a bit of snipped rosemary and garlic powder (can vary however you like it). Without the parchment paper, these are an impossible sticky mess - do not attempt without.
Not a veggie chip but found this recipe via some friends from the forumthermomix.com site.
1¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
Have yet to try them but I've been looking for a 'cracker' replacement and I think these might just fit the bill.
I've made this recipe before. If I had to compare them to something, I would say they are most like Rosemary Wheat Things from when I used to eat those.
Originally Posted by almostGrok'd
Make sure they are thin, otherwise they don't get crispy and just stay soggy.
I find a spoon works pretty well. (really).
zucchini chips [cheese not necessary]
eggplant chips [again, cheese optional]
and these are obvs not veggie, but another good alternative is cheese crackers.
I made beet chips and got absolute RAVE reviews. I also tried turnips, and while they had a good texture - the beets won hands-down. Even the non-primal folks chose them over potatoes.
I thinly sliced them with a mandoline slicer, lightly sprayed them with oil, laid them on baking sheets, and roasted at 375 for ~20-30 minutes. Then I put them on wire racks and put them back in at ~275 for another 30 minutes. The first roasting concentrates the flavors in the beets, the second dries out the chips and makes them crunchy. I have a convection oven - so those times are with convection.
edted to add: the chips held up beautifully to my extra-thick tzatziki sauce.
Last edited by kitana; 06-22-2010 at 01:24 PM.
endive works really well too.
the beet chips sound wonderful. I really need a mandoline slicer.
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While not green, I've always love crispy sliced jicama (in a chip shape or french fry type shape). Just the right amount of sweetness too. I really need to try dehydrating some one of these days. It's great with a plain yogurt that's sweetened with mashed berries or mixed with savory spices
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Originally Posted by cillakat