Make Kale Chips with Carnegie Science Center скачать в хорошем качестве

Make Kale Chips with Carnegie Science Center

Something to WATCH: Science Educator Christina Soff is cooking up science-filled fun in the kitchen! Learn how to make kale chips at home. You'll need a grown-up's help! Presented in partnership with SHOP 'n SAVE https://www.shopnsavefood.com/ RECIPE: Ingredients • 6–8 cups kale (about 1 pound) • 1 ½ tsp vegetable or olive oil • 1 tsp powdered ginger • 1/8 tsp salt • A grown-up to help you Steps: • Preheat oven to 350°F.. • Tear kale into 1–2 inch pieces using only outer leafy part. • Combine oil, spices, and salt in bowl; mix well. Add kale and mix well to evenly coat. • Place kale on a baking sheet lined with parchment paper. • Bake for 8 minutes, flip pieces, and bake for 8 more minutes. Smaller pieces cook quickly, so keep an eye on it. storage: Kale chips can be kept in an airtight container in the refrigerator for up to a week. If kept at room temperature, try to eat within a day or two. Try these different flavors: • Basil & Oregano—1 tsp basil and 1 tsp oregano, 1/8 tsp salt • Rosemary—1 tsp rosemary, 1/8 tsp salt • Salt & Pepper—¼ tsp black pepper, 1/8 tsp salt • Parmesan Cheese—¼ cup parmesan cheese • Cinnamon & Sugar–1 tsp ground cinnamon, ½ tsp sugar Science fact: Kale is full of nutrients like calcium and vitamin K. It is part of the cabbage family and can last up to 21 days uncooked in the refrigerator if kept from apples and other ethylene gas producing fruits. Whether you decided to cook or bake kale, most of the nutrients will stay in the vegetable—that’s why it’s a SUPERFOOD! Something to WATCH is presented by Highmark Blue Cross Blue Shield and sponsored by Green Mountain Energy #recipe #healthyrecipes #kalerecipes #kalerecipe #healthyliving #science #kitchenscience Music: Pickled Pink Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By CC0 1.0 Universal http://creativecommons.org/publicdoma...