Kale Chips - Tips and Seasoning Ideas

Kale Chips - Tips and Seasoning Ideas

My New Crunchy Snack 

by Kay Curtiss

I'm a little late getting on the kale bandwagon.  I know it is good to add to smoothies and I like the baby leaves to add to my salads.  But in an effort to eat healthier, I have to admit, I love the crunch of chips with a sandwich - and while carrots and other raw vegetables can fill the bill some of the time, I get tired of that and just want some chips.  Enter my new found snack - Kale Chips.

So I have been experimenting with Kale and different seasonings and different processes.  I found if you don't bake it long enough it's not crispy but if you bake it too long it gets bitter.  doTerra Essential Oils make great additions as part of the seasonings you can add to your base oil.

I found some great Kale Chip Tips (try saying that fast several times :) on Oh She Glows Blog and added a few of my own:

1.  Remove all the big stems from the kale.  I only want the tender leave parts.
2.  I spray my cookies sheet with an olive oil or coconut oil spray or you can use silicon baking sheets or parchment paper.
3.  I found about 8 heaping cups of kale per cookie sheet works good.
4.  I use 1 Tablespoon of Olive Oil per 8 cups (or melted Coconut Oil - I haven't tried that yet).
5.  Massage the kale with the oil until all the leaves are covered on both sides.
      --  If using dry seasoning, I spread the oiled kale on the cookie sheet and then sprinkle with dry seasonings or you could massage the dry onto the oiled leaves.
      --  If using liquid seasoning, I add seasoning to the Tablespoon of oil in a bowl and mix. Then I add my kale and massage until all the leaves are well covered with the seasoned oil and spread on the cookies sheet.

6.  Bake in oven of 300 degrees for about 20 minutes (turn pan around after 10 minutes) - works great in my oven.
7.  Let Kale Chips cool on the cookie sheet at least 3-5 minutes to finish crisping up. Make sure they are completely cool before you put them away, if there are any left over.

Here's a couple of seasonings I've tried so far:

Lemony Salt & Pepper Kale Chips  

I saw the original recipe on the doTerra Blog

Ingredients:
8 heaping cups of Kale
1 Tablespoon Olive or Coconut Oil
2 drops doTerra Lemon Oil
Salt & Pepper to taste.

Instructions:
Mix oils in a large mixing bowl.  Add kale and massage until leaves are coated on both sides with oil. Spread kale in a single layer on cookie sheet and sprinkle with Salt and Pepper.  Bake at 300 degrees for 20 minutes, turning pan after 10 minutes.  Let kale cool on cookie sheet for 3-5 minutes to finish crisping up.

Lemony Salt & Pepper Kale Chips

Kale Chips with a Kick and a hint of Lime

I saw the original recipe on the I Breathe . . . I'm Hungry Blog

Ingredients:
8 heaping cups of Kale

1 Tablespoon Olive Oil

1-3 teaspoons Sriracha Hot Sauce (you could try other hot sauces)

1 teaspoon Oyster Sauce (used in Chinese cooking)

1 teaspoon Bragg's Liquid Aminos

2 drops doTerra Lime Oil

Instructions:
Mix seasonings with Olive Oil in a large mixing bowl.  Add kale and massage until leaves are coated on both sides with oil. Spread kale in a single layer on cookie sheet.  Bake at 300 degrees for 20 minutes, turning pan after 10 minutes.  Let kale cool on cookie sheet for 3-5 minutes to finish crisping up.

Kale Chips w/Kick & Lime

I also have tried the All Dressed Kale Chips recipe that is on the Oh She Glows Blog - It was a good dry seasoning mix but I found that the 1/2 Tablespoon of Olive Oil the recipe calls for is not quite enough and the seasoning didn't stick very well to the Kale.  So I'd suggest going with 1 Tablespoon of Olive Oil.

I'm also going to try my Homemade Buttermilk Ranch Dressing Mix as the seasoning on my next batch of Kale Chips.

Buttermilk Ranch Mix

by Kay Curtiss

FD - Freeze Dried
Thrive product numbers are for Pantry size cans except for seasonings.

INGREDIENTS:

1/4 cup dry buttermilk powder
2 Tablespoons Thrive FD Onion (#22227)
2 Tablespoons Thrive FD Parsley (#23621)
1 Tablespoon Thrive FD Chives (#23623)
1/4 teaspoon Thrive Chef's Choice (#23628)
1 teaspoon garlic powder
1 Tablespoon Thrive FD Celery (#22223)
1/2 teaspoon Thrive Peppercorn Blend (#23629)
1/4 teaspoon paprika (smoked)
1/4 teaspoon dried dill weed

DIRECTIONS:

Mix all the ingredients together in a food processor or blender and pulse several times.  Store in a cool, dry place.

Do you have a good recipe to season Kale Chips?  

Share with us in the comments.

Cooking with Essential Oils and Gourmet Cooking Alcohol Substitutions

COOKING WITH 

ESSENTIAL OILS

AND

GOURMET COOKING 
WITH

ALCOHOL SUBSTITUTIONS

ESSENTIAL OILS

I've been using Essential Oils for a couple of years for more health related things.   I'm just starting to explore the world of cooking with Essential Oils.  My friend and fellow Thrive Consultant, Nancy Barter, a.k.a. Self Reliant Mama, has done a few You Tube Videos as she has experimented with cooking with Essential Oils.  Here's one:



Not all Essential Oils are meant to be taken internally and you want to make sure that you are using Food Grade essential oils. I choose doTerra oils because of the superior quality.

SIX TIPS for cooking with Essential Oils

1.  A LITTLE GOES A LONG WAY - Essential Oils are more potent than dried or fresh herbs, i.e., One drop of peppermint oil equals about 28 cups of peppermint tea.  Always start off with a SINGLE drop so as not to waste the essential oils.  You can always add more.
2.  "TOOTHPICK METHOD" - If recipe calls for less than teaspoon of herb/spice/flavoring, DIP a toothpick in the center of the dripper cap and then swirl the toothpick in the recipe or beverage.
3.  CITRUS ZEST of "one" lemon, orange or tangerine = 8 to 14 drops of its companion EO
4.  SPICY HERBS (marjoram, oregano, sage, rosemary, thyme or coriander) conversion:  One Tablespoon spicy herb = 1/2 to 'one' drop of doTerra EO.  Best to use the "Toothpick Method"
5.  "HOT OILS" - ALWAYS use the "TOOTHPICK METHOD" for Cinnamon, Clove, Ginger and Oregano oils because doTerra oils are much stronger than their companion spices.
6.  WHEN TO ADD THE ESSENTIAL OIL TO RECIPE - Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are too strong – such as basil, oregano and rosemary – simmering will produce a wonderfully subtle scent.

Click here to read more about cooking with Essential Oils.

SUBSTITUTES FOR ALCOHOL IN COOKING

There are a lot of good recipes that include various forms of alcohol in their ingredients.  I understand that the alcohol cooks out in a lot of recipes, leaving the flavor behind.  However, a lot of people don't want to use alcohol at all for various reasons, that could include health or religious or financial.

I did some research and found a couple of articles** about some good substitutions, combined the information and added in the option of using Essential Oils (EO) for flavoring.

(EO) - Essential Oil option

Amaretto - Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Amaretto syrup such as Davinci.

Anisette - Anise Italian soda syrup or fennel. (EO)

Apple Brandy - Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.

Apricot Brandy - Syrup from a can of apricots in heavy syrup, or apricot preserves.

Beer or Ale - A strong chicken, beef or mushroom broth, or non-alcoholic beer.

Beer or Ale (Light) - Chicken broth, white grape juice or ginger ale.

Bourbon - 1 1/2 to 2 teaspoons of vanilla extract.

Brandy - 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy); apple cider, peach or apricot syrup

Calvados - Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.

Chambord - Raspberry juice, syrup or extract.

Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Cherry Liqueur or Cherry Brandy - Syrup from a can of cherries in heavy syrup, or cherry syrup such as Davinci, Syria or cherry preserves.

Claret - non-alcoholic wine, diluted grape juice or cherry cider syrup.

Coffee Liqueur - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.

Cognac - Apricot, peach or pear juice.

Cointreau - To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract. (EO)

Crème de cacao - Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar.

Crème de cassis - Black currant syrup or black currant jam.

Crème de menthe - non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring. (EO)

Curacao - To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract. (EO)

Framboise - Raspberry juice or raspberry syrup.

Frangelico - Hazelnut or almond extract.  Or hazelnut flavored syrup.

Galliano – Licorice extract or fennel. (EO)

Gewurztraminer -White grape juice combined with lemon juice.

Grand Marnier – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract. (EO)

Grappa - Grape juice.

Grenadine – non-alcoholic grenadine or pomegranate syrup.

Hard Cider – Apple juice or apple cider.

Kahlua - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.

Kirsch - Cherry cider or black cherry, raspberry, boysenberry, currant, or grape juice or syrup. Substitute same amount of liquid as called for in the recipe.

Licorice or Anise Liqueur – Anise extract, seeds or fennel. (EO)

Mirin - White grape juice combined with lemon juice or lemon zest. (EO)

Muscat - White grape juice combined with powdered sugar.

Ouzo - Anise extract, seeds or fennel. (EO)

Orange Liqueur - Orange juice concentrate, orange juice, orange zest or orange marmalade. (EO)

Peach Brandy - Syrup from a can of peaches in heavy syrup, or peach preserves.

Peppermint Schnapps - non-alcoholic mint or peppermint extract, peppermint Davinci syrup, or mint leaves. (EO)

Port - Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports. (EO)

Red Burgundy - Red wine vinegar, grape juice or non-alcoholic wine

Red Wine, sweet or dry - non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.

Riesling - White grape juice with a pinch of powdered sugar added.

Rum - White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of rum, almond or vanilla extract added.

Sake - Rice vinegar.

Sambuca - Anise extract, seeds or fennel. (EO)

Schnapps - To replace 2 tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract.

Sherry - Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract.

Southern Comfort - Peach flavored nectar combined with a small amount of cider vinegar.

Sparkling Wine - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Sweet Marsala Wine – Grape juice and added sugar

Tequila - (this is made from the Agave plant…so maybe a little Agave nectar…) Cactus juice or nectar.

Triple Sec – Orange juice concentrate, orange juice, orange zest or orange marmalade. (EO)

Vermouth, Dry - White grape juice, white wine vinegar, or non-alcoholic white wine.

Vermouth, Sweet - Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.

Whiskey - If a small amount is called for, it can be eliminated.

Vodka - White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

White Burgundy - non-alcoholic wine, white grape juice combined with white wine vinegar.

White Wine, sweet or dry - non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.

Thrive Products that could be used to make the 

juices, ciders, syrups or broths mentioned above:

Note:  FD - Freeze Dried.  Thrive product numbers are for Pantry size cans

Thrive FD Applesauce (#22346)
Thrive FD Apricots (#22332)
Thrive FD Fuji Apples (#22349)
Thrive FD Granny Smith Apples (#22348)
Thrive FD Peach Slices (#22340)
Thrive FD Pears (#22339)
Thrive FD Pineapple (#22342)
Thrive FD Raspberries (#22343)
Thrive FD Red Seedless Grapes (#22345)
Thrive FD Sweet Cherry Halves (#22350)
Thrive Beef Bouillon (#22662)
Thrive Chicken Bouillon (#22663)
Thrive FD Mushrooms (#22226)
Thrive Tomato Powder (#22237)

Click here to download the list of Alcohol Substitutes

**Two Articles used for this about Alcohol Substitution list:
How to be a Gourmet and a Mormon Too
Eating Well Living Thin Blog

Kay's Herbal, Essential Oil Salve

My recipe is adapted from my friend Jonelle Hughes.

A salve is a wonderful thing to have in your first aid kit. Most salves have drawing properties that are wonderful for splinters, planter warts, etc. Because a salve has beeswax in it combined with the drawing properties of the herbs, you want to make sure that the area you are using it on has been cleaned, and is ready to heal. Do not use on a wound with stitches, unless they are ready to come out.

1/2 cup herb blend (i.e., comfrey, plantain, calendula) 

1 cup cold pressed extra virgin olive oil 

10-20 drops essential oils (i.e., Tea Tree Oil and Lavender)

Beeswax (I/4 cup per 1 cup of oil, after strained)

few drops Vitamin E (optional) 

Spray crock pot with hydrogen peroxide and wipe out. Add herbs and olive oil. Set crock pot on low for 1 hour and then move to warm for 12-24 hours.

Turn crock pot off, and let salve cool to luke warm. Have washed unbleached muslin ready, as well as a strainer and stainless steel bowl. Lay stainer in bowl, and muslin in strainer. Pour contents of crock pot into muslin. Gather all sides of muslin and twist and squeeze out all oil making sure to get the darker oil that is squeezed out last - squeeze & squeeze :O).

Clean crock pot thoroughly and wipe out with peroxide again. Add strained oil back to crock pot and set on low until warmed through. Stir in beeswax until melted. Turn off crock pot and let cool just a little. Add preferred essential oils and pour into prepared, cleaned jars.

Label and date.

My Success Story:  I've been using this in place of neosporin for minor cuts.  It has also helped with my eczema, chapped skin and has been great on my rough dried feet - I put it on my feet at night with socks before I go to bed.  I did this for a few nights until my feet were soft and smooth again.