Kale and Mushroom Chips. Mudlrk, a branch of in-flight snack company flyGREEN, plans to release four flavors of shiitake mushroom chips by the end of July, and they're packed with benefits. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over me Herbed Meatballs with Sweet and Tangy Kale and Crispy Mushroom Chips This meat and veggies meal is the real deal, an entire meal all in one recipe post. Usually, it's easier to write and entrée and the side separately, but the way this cooked up was so easy and so good that I wanted to share it all together.
Roasted Asparagus and Mushroom Quinoa Pilaf Recipe. This delicious quinoa recipe is a simple springtime side dish or meatless main. Filled with roasted vegetables, crunchy almonds, and fresh lemon flavor, everyone will love this versatile recipe. You can cook Kale and Mushroom Chips using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Kale and Mushroom Chips
- You need of Canola oil.
- It’s 8 oz of maitake, oyster, or shiitake mushrooms, brushed clean and stems removed.
- It’s 2 tablespoons of quick-mixing flour such as Wondra.
- You need 2 of large bunches kale, stems removed and coarsely chopped.
- It’s of Fleur de sel or Maldon sea salt.
All mushroom lovers need to make this soup right away! The creamy, low carb soup is topped with perfectly crunchy kale chips making it unique and full of incredible flavors. Slice the mushrooms thinly with a knife or using a mandolin. This Mushroom and Roasted Garlic Hummus will need to join that list.
Kale and Mushroom Chips step by step
- Fill a deep pot with 3 inches of oil and heat over high heat until hot..
- Meanwhile, in a large bowl, combine the mushrooms with the flour and toss to coat. Shake to remove excess flour..
- Working in batches, deep-fry the mushrooms until golden and crispy, 30 to 45 seconds..
- Using a slotted spoon, transfer the mushrooms to a paper towel–lined platter to drain..
- When the oil returns to high heat, deep-fry the kale in batches until crispy, 10 to 15 seconds..
- Using a slotted spoon, transfer the kale to a paper towel–lined platter to drain..
- In a serving bowl, combine the kale and mushrooms, sprinkle them with the salt, and gently toss. Serve immediately..
It's amazing, and so full of flavour. Especially a day or two after you make it. It seems like a lot of garlic, with a full head of roasted garlic in the recipe, but the roasting makes the flavour much milder and it really isn't too much. The flavours do intensify as it refrigerates for a few days though. It's nutritious, delicious, and very filling, and I just love that I can put so much kale in there and my youngest, The Picky Eater, still likes it!