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I got this recipe from Francis Lam's column. I make it 2-3 times a week, we love it. I prefer the flavor of spinach over the kale. They turn out tissue paper thin, but give me that salty crunch that I miss. I love it with the smoked paprika the recipe says to sprinkle on spices after they have baked but I usually do it before.
Fresh spinach leaves or kale, flat or curly kind. Olive oil. Salt. Smoked paprika or other spices
How To Prepare:
Preheat oven to 275. If using kale hold thick stem between two fingers and strip the leaf from the stem; if the stem is thick through the middle of the leaf, it's better to strip it so the leaf comes apart in two pieces. If using spinach do the same if the stem is thick. Baby spinach is fine as is. Toss the leaves with a splash of olive oil enough to just lightly coat the leaves. If using kale give th leaves a nice rub with your fingers to get the oil all over them. Season lightly with salt, as the leaves dehydrate they'll shrink so the chips will taste much saltier than when they go in. Lay leaves flat on a baking sheet, don't overlap them but they can be close to each other. Bake until they are dried, crisp and crackly with no chewiness left about 30 minutes for kale, 20 for spinach. Don't bake too long they will get brown and too intense in flavor. Once they are done you can lightly sprinkle with spices, store in an airtight container.
Number of Servings:
depends how much you make!
Carbs per serving - include all nutritional information if known: