Snack

Kale Chips - Thai Ginger is for Snack.

Kale Chips - Thai Ginger takes 15 minutes to prepare.

Kale Chips - Thai Ginger takes 60 minutes to cook.

Kale Chips - Thai Ginger makes 4 servings.

The ingredients for Kale Chips - Thai Ginger are:

4 c chopped fresh kale - stems removed

1 T fresh lemon juice (bottle will work in a pinch)

1/2 t fresh lemon zest (may omit if not using fresh lemon juice)

1 t freshly grated ginger root

1 T Kikkoman Lite Soy Sauce (other soy sauce will work but can increase the sodium and sugar levels)

1/2 T light agave nectar

1/4 c almond meal flour

Here is how you make Kale Chips - Thai Ginger:

Gather all your ingredients and tools. Preheat oven to 250 degrees. 1. Zest and juice 1 lemon. Add 1/2 teaspoon zest and 1 tablespoon of juice to a large mixing bowl. Save extra zest and juice for other recipes.2. Peel and grate ginger root. Add 1 teaspoon of ginger to mixing bowl. The same tool used for lemon can be used here. TIP: Use a spoon to peel ginger, you will waste less than if you clean it with a knife. Also, store unused ginger root in a ziplock baggie in refrigerator veggie crisper.3. Measure coconut oil and microwave for a few seconds to melt, if solid coconut oil. Add to mixing bowl.4. Add all remaining ingredients, except kale. Whisk till mixed well.5. Add kale and toss until evenly coated. Your hands work best here and will smell yummy after. =-)6. Spread evenly on a large parchment lined baking sheet. Bake for minutes. Stir occasionally. Chips are ready when crisp but not brown.Serving Size: Make 4 3/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user ASUNKES.

The nutritional information for Kale Chips - Thai Ginger is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 31.5

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 162.1 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.1 g
• Protein: 1.8 g

Kale Chips - Thai Ginger is Asian cuisine.

The dietary needs meet for Kale Chips - Thai Ginger is Low Carb