1. The oven temperature is so so so key! 350 is the magic number! And you want to bake not broil. 2. Line your baking sheet with foil. I don't know why but anytime I've skipped this step and just laid my kale directly on the baking sheet I've not gotten the same light crunch. It matters - so line the sheet - it makes the clean up nice and easy too! 3. No matter what recipe you use to flavor your kale chips be sure to squeeze a little lemon juice on them before baking.
Jazz up your breakfast with a Greek Yogurt Green Smoothie Bowl! In just five minutes, blend these ingredients with Chobani Pineapple Coconut Simply 100, a cup of 100-calorie yogurt made with only natural ingredients and no artificial sweeteners, to enjoy a delicious smoothie via spoon.
Fish sauce is that magical, secret ingredient that somehow completes any dish that it's added to. Traditional to most asian cuisines, a version of fish sauce was also used in ancient Rome. Fish sauce is obviously based on fish, so what's a vegetarian (or vegan) to do if she wants to cook Thai or Vietnamese food, for example? Can't she have some of that magical savoriness, too? The answer is yes! Read on for a fish-free version of fish sauce that uses some very interesting ingredients.