Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-06-2011, 06:37 AM   #31
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,125
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
lol Thanks, Chelsie.
Jennifer Eloff is offline   Reply With Quote

Sponsored Links
Old 07-31-2012, 11:02 AM   #32
Junior LCF Member
 
Join Date: Jul 2010
Posts: 1
Gallery: SharonS11157
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.
SharonS11157 is offline   Reply With Quote
Old 07-31-2012, 11:07 AM   #33
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,336
Gallery: Nigel
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.
Nigel is offline   Reply With Quote
Old 03-05-2013, 12:34 PM   #34
Junior LCF Member
 
Mrs.Hyder's Avatar
 
Join Date: Feb 2013
Location: Southern California
Posts: 14
Gallery: Mrs.Hyder
Stats: 270/270/125
WOE: LCHF (low carb/high fat)
Start Date: 2/11/2013
YUM... Totally making these tonight!!! mmmmm... did i say YUM?
Mrs.Hyder is offline   Reply With Quote
Old 03-05-2013, 01:24 PM   #35
Senior LCF Member
 
Jakelilydad's Avatar
 
Join Date: Aug 2012
Location: New York's Hudson Valley
Posts: 326
Gallery: Jakelilydad
WOE: low carbs
Start Date: Feb 2012
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!).
Jakelilydad is offline   Reply With Quote
Old 03-05-2013, 02:12 PM   #36
Blabbermouth!!!
 
shelby'snana's Avatar
 
Join Date: Oct 2011
Location: middle of nowhere, Tx
Posts: 5,267
Gallery: shelby'snana
Stats: 173.5/bouncing again/127 5'2"
WOE: moderation
Start Date: LC 7/28/2011~ Moderation 3/15/14
saving my place !
shelby'snana is offline   Reply With Quote
Old 03-05-2013, 02:13 PM   #37
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Well, I guess I missed this first time around. Going to try soon. Thank you.
SCOTTSDALEJULIE is offline   Reply With Quote
Old 03-09-2013, 09:42 AM   #38
Major LCF Poster!
 
marieze's Avatar
 
Join Date: Jul 2002
Location: Lake Oswego, Oregon
Posts: 2,016
Gallery: marieze
Stats: 376/199/180
WOE: My way low carb!
Start Date: July 11th 2003
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!!
marieze is offline   Reply With Quote
Old 03-09-2013, 11:58 AM   #39
Senior LCF Member
 
Join Date: Jan 2013
Posts: 198
Gallery: Seeking
Stats: 265/241/170
WOE: Low Carb
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

Etc.
Seeking is offline   Reply With Quote
Old 03-10-2013, 06:49 AM   #40
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,191
Gallery: dianafoot
Quote:
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

Etc.
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!
dianafoot is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:36 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.