{"id":35676,"date":"2015-05-23T21:51:16","date_gmt":"2015-05-24T01:51:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35676"},"modified":"2015-05-24T17:40:51","modified_gmt":"2015-05-24T21:40:51","slug":"shichimi-kale-chips%e4%b8%83%e5%91%b3%e3%82%b1%e3%83%bc%e3%83%ab%e3%83%81%e3%83%83%e3%83%97%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35676&lang=en","title":{"rendered":"Shichimi Kale Chips
\u4e03\u5473\u30b1\u30fc\u30eb\u30c1\u30c3\u30d7\u30b9"},"content":{"rendered":"

\"764\"<\/a><\/p>\n

Shichimi Kale Chips<\/strong><\/p>\n

I have tried kale chips before and I loved it.<\/p>\n

<\/p>\n

But I didn’t like the price of the small (and really light) bag they came in.<\/p>\n

So I decided to make some myself.<\/p>\n

I had no idea how easy it was!<\/p>\n

They turned out super crispy and delicious. It’s a great snack and I will definitely make more again soon not only because it’s a healthier choice of snack but also simply because it’s tasty!<\/p>\n

The Japanese blend of spices, shichimi, gives the right amount of heat.<\/p>\n

Shichimi Kale Chips<\/strong> adapted from this recipe<\/a>1\/2 bunch kale leaves, torn into large pieces
\n1\/2 tablespoon extra virgin olive oil
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\n1\/8~1\/4 teaspoon shichimi (Japanese blend of spices)
\n1\/4 teaspoon salt
\n1\/2 teaspoon sugar<\/p>\n

1. Preheat oven to 300F.
\n2. Combine all the ingredients.
\n3. Lay them on a baking sheet lined with parchment paper. Spread them into a single layer.
\n4. Bake for about 20~25 minutes. Rotate the pan halfway.
\n5. Cool the kale on the sheet for a few minutes before serving.<\/p>\n<\/div>\n

\u4e03\u5473\u30b1\u30fc\u30eb\u30c1\u30c3\u30d7\u30b9<\/strong><\/p>\n

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\u307e\u3042\u3001\u30b1\u30fc\u30eb\u30c1\u30c3\u30d7\u30b9\u3001\u6ca2\u5c71\u306e\u30b1\u30fc\u30eb\u3092\u4f7f\u3063\u3066\u4f5c\u3063\u3066\u3082\u3001\u51fa\u6765\u4e0a\u304c\u308a\u306f\u304b\u306a\u308a\u8efd\u304f\u306a\u308b\u3001\u3068\u3044\u3046\u3053\u3068\u3092\u4eca\u56de\u5b66\u3073\u307e\u3057\u305f\u304c\u3002\u3002\u3002<\/p>\n

\u4f5c\u308a\u65b9\u306f\u5b9f\u306f\u3044\u305f\u3063\u3066\u7c21\u5358\u3002<\/p>\n

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\u3061\u3087\u3063\u3068\u7c21\u5358\u3059\u304e\u3066\u3073\u3063\u304f\u308a\u3057\u305f\u3050\u3089\u3044\uff08\u7b11\uff09\u3002<\/p>\n

\u3071\u308a\u3063\u3071\u308a\u3063\u306b\u51fa\u6765\u4e0a\u304c\u308a\u307e\u3057\u305f\u3088\u3002<\/p>\n

\u307b\u3093\u306e\u3059\u3053\uff5e\u3057\u7802\u7cd6\u3092\u52a0\u3048\u308b\u306e\u304c\u65e8\u307f\u306e\u79d8\u8a23\u3067\u3059\u3002<\/p>\n

\u30b9\u30d1\u30a4\u30b9\u306f\u3001\u4eca\u56de\u306f\u4e03\u5473\u3082\u5165\u308c\u3066\u3001\u3074\u308a\u3063\u3068\u3055\u305b\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n

\u30d8\u30eb\u30b7\u30fc\u3060\u304b\u3089\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u4eba\u6c17\u306e\u30b1\u30fc\u30eb\u30c1\u30c3\u30d7\u30b9\u3067\u3059\u304c\u3001\u5358\u306b\u7f8e\u5473\u3057\u3044\u3001\u3068\u3044\u3046\u7406\u7531\u3060\u3051\u3067\u3082\u3001\u307e\u305f\u4f5c\u3063\u3066\u307f\u305f\u3044\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n

\"770\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Shichimi Kale Chips I have tried kale chips before and I loved it.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-35676","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35676"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35676\/revisions"}],"predecessor-version":[{"id":35698,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35676\/revisions\/35698"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}