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Old 05-06-2011, 07:37 AM   #31
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lol Thanks, Chelsie.
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Old 07-31-2012, 12:02 PM   #32
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loved them!

I've also had these in an Italian restaurant and thought at first it was just for decoration. But for some reason decided to taste them and was really surprised at how tasty they were! I've recently decided to Google them to see if there was a recipe online and found the baked version, but mine I'm pretty sure were deep fried. Some recipes say to put parmesan or lemon juice on them, but I think the ones I had were just salt and pepper. I'm going now to try it all 3 ways. Will keep you informed.
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Old 07-31-2012, 12:07 PM   #33
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Gee, I completely missed this thread. Thanks for the bump.

I haven't learned to like kale, but I have learned to like baby spinach.
I think I'll give these a try also.
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Old 03-05-2013, 01:34 PM   #34
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YUM... Totally making these tonight!!! mmmmm... did i say YUM?
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Old 03-05-2013, 02:24 PM   #35
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I made these once a while ago, but have not since. They were like chips - ie salty and oily and crunchy - but it seemed a lot of work, and I am not totally addicted to chips. I agree that they don't store well, so I'll probably only make them again for a party. Thanks for the reminder, though (an I like the idea of flavoring them!).
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Old 03-05-2013, 03:12 PM   #36
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saving my place !
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Old 03-05-2013, 03:13 PM   #37
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Well, I guess I missed this first time around. Going to try soon. Thank you.
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Old 03-09-2013, 10:42 AM   #38
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Made two batches yesterday! When I first tasted them I loved them...second taste, for some reason, they almost tasted like seaweed and had kind of a fishy taste

Are they supposed to be really, really thin like paper that kind of melts on your tongue? I just want to be sure I made them right!!
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Old 03-09-2013, 12:58 PM   #39
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Wow great thread. This is giving me ideas. For example, what if you put the spinach in a dehydrator, ground them up into a powder, and mixed it in with some sort of gluten-free, low-carb flour? That would probably make spinach crackers instead of chips.

Or what if you stacked several layers of spinach leaves on top of each other, say 3-5, and you put something in between each one to hold them together, then cooked them that way and they stayed like that? This would make for a thicker, crunchier chip. What could be used to make them stick? Would xanthum gum + some low-carb flour work?

Oh and if you can make chips from spinach and kale, then obviously you could use swiss chard too

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Old 03-10-2013, 07:49 AM   #40
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Originally Posted by Seeking View Post

Oh and if you can make chips from spinach and kale, then obviously you could use swiss chard too

You took the thought right out of my head! I have a nice little patch of Swiss chard that has been plugging along for 3 years now, not quite dying off in the winter. I'll try making chips out of some of the leaves today!
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