Posts Tagged With: oven

Yet Another Plug for Kale Chips. Worth It!

kalechips

Check me out!  I made one of those fancy pictures-with-words button thingies!  It took way longer than it needed to, but I couldn’t decide on the font I wanted to use, and then I REALLY couldn’t decide on the COLOR of the font I wanted to use.  I’m still not super content with it, but eventually you just have to say to yourself, “Chelsea, it’s a picture.  Going on a blog.  You have children who want lunch.”

My new camera took this shot!  Cool, huh?  I'm still amazed by some of the stuff this thing can do all on it's own!

My new camera took this shot! Cool, huh? I’m still amazed by some of the stuff this thing can do all on it’s own!

Anyway, I know, I know.  KALE.  Sigh.  It’s all the rage.  Everyone is talking about it.  I’m supposed to rise above the commonplace recipes of the world and post about canning salmon and other interesting things that people aren’t going to find all over Pinterest.  But darn it, kale is good!  And this is totally relevant because I’m using my dehydrator instead of an oven like everyone else…  heh heh!

Actually, the first 10 times I made kale chips (which, by the way, is the only way I’ve ever eaten kale…) I used my oven.  I followed a few suggestions I found online at various degrees of temperature for various amounts of time.  The results were always the same:  One third of the chips were still soggy, one third were burned to a crisp, and the remaining third was edible and addicting.  So finally my husband actually suggested the dehydrator to me!

Folk, we have a winner!  THIS is the best way to make kale chips.  If you don’t have a dehydrator, it’s time to invest in one.  Go on craigslist and get a used one.  You’ll use it for lots of things, but for now you’ll be running it all week making kale chips!  These are just as good as everyone says they are – unlike the crunchy chickpea scam!  (Anyone else disillusioned by those?)

Dehydrated Kale Chips

What you will need:

There’s lots of variations to make these, but the best that I’ve found is salt & vinegar.  You can use regular vinegar, cider vinegar, or leftover sherry vinegar from your preserved garlic experiment!

  • 1 bunch kale
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Cup Vinegar
  • 1 tsp fine salt or 2 tsp coarse salt

Directions:

Tear leaves away from stems, wash and pat dry with paper towels.  In a gallon-sized resealable bag, add kale, oil , vinegar and half the salt.  Press air out of the bag, and massage the liquids into the leaves.  No need to be gentle!  These leaves are tough!

Tear leaves away from stems, wash and pat dry with paper towels. In a gallon-sized resealable bag, add kale, oil , vinegar and half the salt. Press air out of the bag, and massage the liquids into the leaves. No need to be gentle! These leaves are tough!

Spread the kale onto two trays, sprinkle with remaining salt.

Spread the kale onto two trays, sprinkle with remaining salt. Set dehydrator to Fruits/Vegetables (135*F), turn on.

After about an hour, they should be done!  They should be perfectly crispy, no sogginess at all.  Enjoy!

After about an hour, they should be done! They should be perfectly crispy, no sogginess at all. Enjoy!

And here's the top picture without the text mussing up our view.

And here’s the top picture without the text mussing up our view.

Categories: Dehydrating, Vegetables | Tags: , , , ,

Dried Minced Onions

I’m not really an “onion person”.  I mean, I’ll eat them if they’re cooked in butter and nicely concealed in whatever dish they’re a part of, or if they’re deep fried or of the bloomin’ variety… ok, maybe I am an onion person after all!  I just don’t really care to eat them raw.  I’m not a huge fan of cutting them up, either.  But onions do add a little somethin’ somethin’ to most dishes, and so they remain a staple in my kitchen.

Recently, I happened upon a recipe on Pinterest that sparked my interest.  Remember when I made the condensed cream of chicken soup?  Well it’s good and all, and fairly easy to make, but anything frozen that has to be thawed isn’t really all that convenient for this meal-planning procrastinator.  And then the Heavens opened, a ray of light shone down on my computer screen, and angels began to sing!  Hallelujah!  Hallelujah!  An easier way!  (Is any this blasphemous?  Forgive me, Lord…I only meant to spread chuckles!)

What I’m saying is, I’m all over this idea.  Cream of “Something” soup MIX, that you can keep in your pantry and substitute canned condensed versions when called for in recipes.  It’s too cool.  WAY cooler than this post about dried onions. 🙂

I digress.  Anyway, this super cool Cream of Something mix called for dried minced onions.  I had no dried minced onions, but I did have a big bag of non-dried, non-minced, actual onions.  The synapses fired in my brain and I recalled a dehydrator that I own (well, technically I don’t OWN it, but since the owner seems to have forgotten it’s existence…), put two and two together and the rest is history.  Herstory.  Mystory.

I’ve had a lot of coffee today.

 
Dried Minced Onions

What you will need:

  • About 8 medium onions, yellow or white
  • a Dehydrator (you could do this in your oven if your oven will go low enough, 135 degrees)
  • a Food Processor
  • Goggles, face mask, contact lenses, a strong fan, willpower to live
  • some unfinished hobbies or small children to busy yourself with while these are drying

Directions:

  1. Peel onions and slice them into 1/4 inch slices.  This where the goggles et. al. would come in handy.  My kitchen got so unbearable with onion fumes that even my poor husband who was innocently trying to do dishes teared up.  It was bad.  We had to get a fan out, and I was practically sobbing by the time I finished slicing.
  2. Place the slices on the dehydrator trays and turn it on the fruit and vegetable setting, 135*!  You don’t need to separate the rings, unless you have the space to do so.  They might dry quicker if you separate them.
  3. I had to move the dehydrator from the kitchen out to the back porch because of how much it was stinking up the house!  After several hours the back porch started smelling like a burger joint, so that was kind of fun, but initially the fumes were just too strong to bear inside the house. 
  4. The dehydrating book says 8-10 hours for onions.  Well, after 10 hours I wanted to go to bed, and only a pieces were even close to being done.  I removed those pieces, turned the dehydrator down to the lowest setting (95*) and went to bed.  In the morning, they were in the same state as the night before.  So I turned it back up to 135* (fruits and vegetable setting), separated the rings, piling them on top of each other, and it still took about another 10 hours for them to be completely dried.  Phew!
  5. As pieces dried, I removed them from the dehydrator and set them in a bowl to wait for the others.  Once they were all dried, I broke out my food processor and chopped them up.

    When I minced these, it left a huge ridge in my food processor that completely freaked me out! I thought the onions had somehow scratched the bowl of my processor and I was so bummed out! Turns out it was just onion powder that caked up quickly on the sides. A little soaking in hot water; it washed out perfectly clean and all was good in my world again.

  6. After I minced the onions some of the pieces felt a little moist so I poured out the minced pieces on a fruit leather tray and returned the onions to the dehydrator for another half an hour. 
  7. Once they seemed completely dry, I put them in a jar, labeled it with the date and contents, and it’s ready to store or use in a recipe!  It yielded me about a half of a pint jar, so about 1 cup out of the 8 onions.  That was kind of disappointing.  (In the picture below I had already used some of the onions in the cream of something soup mix, which is why there is only 1/4 of the jar left!)

Cream of “Something” Soup! The recipe calls for 1/4 cup of whatever flavor bouillon granules you prefer (hence the “something”). I don’t like to use bouillon granules because I’m a “Better Than Bouillon” girl, (and that stuff has to be refrigerated) so I omitted that part and will use a teaspoon of BTB when I’m mixing it all up.

The Verdict

I paid about $1.50 for a cheap-o bottle of dried minced onions from Wal-mart.  I paid about $3.00 for a bag of organic onions, also from Wal-mart.  The whole bag of onions amounted to about double the bottle of dried onions, which means besides the organic factor, I didn’t really save much money by drying the onions myself.  So, counting the time it took to dry them (30+ hours…hello, electric bill!), the tears I spent slicing the onions, and the fact that I really didn’t save any money…  I highly doubt I will be making these again.  I will say that the flavor of MY dried onions is better, and they smell like French’s Fried Onions (but do NOT taste like them!  Bummer!) but I’m still a little unimpressed with this project.  I have better things to do with my time, like finish projects, or play with my kids, or eat bloomin’ onions. 😉

If you try this, let me know what YOU think!

Categories: Dehydrating, Vegetables | Tags: , , , , , , , ,

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