Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I like to have something with strong flavor and crunchy to put on my salads to make them more interesting. So far I've been using Jungle snacks dehydrated kale chips. These work well but at $8 for a bag that lasts about a week, it's an expensive habit. Are there cheaper options? Maybe I could make it myself but I don't have a dehydrator nor do I have space for one in my apartment.

UPDATED: Also, I don't eat nuts, nightshades in large quantities, egg, diary, or pork.

edited Dec 16 2011 at 18:12

asked Dec 16 2011 at 17:58

balor123
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you can make kale chips in the oven - google kale chips recipe and a bunch will pop up – Thumper Dec 16 2011 at 18:04

That's a possibility. I'll look into it. – balor123 Dec 16 2011 at 18:11

Can you eat seeds? My husband can't eat nuts, but does fine with seeds...they're a yummy crunch on a salad, roast 'em up yourself and salt/season as desired. – Rogue Nutritionist Dec 16 2011 at 18:29

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I make kale chips 1-3x per week. Kale is super cheap and about $2 worth makes two big batches of chips. Coat with oil and cook in the oven at 275F for 20 min, then shut the oven off and leave them in there a while, then salt them when they come out. – UncleLongHair Dec 17 2011 at 0:37

jesuisjuba - paleorepublic.com · Accepted Answer · 2011-12-16 18:33:02Z UTC

Oh god, make your own kale chips. It kills me how much people are charged for that little container when big fat bunches of organic pesticide free are just a few bucks. Some folks use oil and seasonings when they make, I literally just wash, pat dry, de-rib (saving ribs for stock) and toss on a cookie sheet to crisp up. I shake the pan and stir the greens until all are nice and crispy, then grom. Maybe I'll sprinkle a little salt on their but I like the earthy flavour on its own or to enhance my meal as usually my food is pretty rich in flavour. I have a recipe for you at the end.

The below can all be enhanced with additional spices and such to fit how bold you want the flavour.

Roast small cubes of tuber or sweet potato until crispy
You're probably already using things like fennel, celery, radish, carrot, and all other crispy veggies
Beef, duck, or turkey bacon
Apple, Asian pear, Bosc or Anjou pear
Cut up sprouted corn tortillas and crisp up in the oven
Make your own plantain chips

Roasted Kale

2 bunches kale

2 tablespoons fat

2 to 3 large cloves garlic, minced

Sea salt, I like large flake, and black pepper

*whatever other spices you want to add in

Oven to 375. Rinse kale and pat dry thoroughly. Remove ribs and roughly chop or hand tear the leaves. Pat leaves dry again. Toss with fat, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.

andrew · Answer 2 · 2011-12-16 18:09:12Z UTC

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Pork scratchings / cracklings? Pieces of duck skin fried until very crisp. Slices of prosciutto cooked until crisp.

answered Dec 16 2011 at 18:09

andrew
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Nance · Answer 3 · 2011-12-16 18:37:26Z UTC

I've been known to use pickles, but my favorite crunchy is chunks of fresh celery and I just let the olive oil and vinegar marinate the salad for a few minutes while I cook the main dish. The celery is still crunchy but the lettuce absorbs some flavor.

I've also tried the crispy bacon and poultry skin mentioned by the others. Or, if you like meat chunks in your salad you can brown the chunks to crispy on one side in butter. Definitely not hard to swallow the chunks then!

Dextery · Answer 4 · 2011-12-16 19:53:28Z UTC

For salads I like Cabot or Tillamook White Hard Cheddar Cheese crumbles for a strong flavor. Plus chopped up bacon bits sprinkled on the salad. And for strong flavor I use Good Seasons Italian Dry Mix in the hour glass container they sell. I use Now Brands Medium Chain Triglyceride Oil rather than olive oil. Don't like the Omega Sixes... along with organic Apple Cider Vinegar. I add 1/8th fresh ground black pepper for additional zing in the dressing mix.

The hacker formerly knownasron · Answer 5 · 2011-12-16 22:53:07Z UTC

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Salad? What is that? Isn't salad what food eats?

answered Dec 16 2011 at 22:53

The hacker formerly knownasron
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Funny. On an unrelated note, did you break into my Xbox Live account and steal my money? I'd like it back please :) – balor123 Dec 18 2011 at 2:47

The Loon · Answer 6 · 2011-12-16 18:33:23Z UTC

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Fresh sauerkraut, before it has gone long enough to get tender.

answered Dec 16 2011 at 18:33

The Loon
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totally agree loon! usually it never gets out of the jar with me, tho. chopsticks + jar = aces. – jesuisjuba - paleorepublic.com Dec 17 2011 at 1:10

Oh, is using a plastic fork to fish out the last bit of sauerkraut paleo? – The Loon Dec 17 2011 at 1:24

Anything to get that deliciousness out - paleo or not - works. I like that the 'chops make me go slower so I enjoy longer. – jesuisjuba - paleorepublic.com Dec 17 2011 at 13:35

perhaps the rock tied to the side of the atlatl was to keep it from falling into the crock – The Loon Dec 17 2011 at 19:16

Eric · Answer 7 · 2011-12-16 21:20:29Z UTC

Carrots: just peel and chop or peel and grate them. Gives the salad a nice crunch. Onions: chop em up celery:chopped avocado: cut in cubes I Absolutely love CORIANDER!!! simply rinse and fine chop minced garlic drizzle with olive oil and lemon juice You can always throw in some chopped up chicken breast, steak strips, tuna etc for a complete meal!

henny · Answer 8 · 2011-12-16 21:31:57Z UTC

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To be different, try some dried anchovies. I just bought a package to try.

answered Dec 16 2011 at 21:31

henny

	I second that...I've only had them once, I don't live near a good Asian market, but they were surprisingly tasty. – Rogue Nutritionist Dec 16 2011 at 22:15
	Yes- i tried a couple this afternoon. Weird but good. Paleo popcorn? – henny Dec 17 2011 at 5:21

Erik of Rockford · Answer 9 · 2011-12-16 20:20:36Z UTC

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Why not Carrot?

answered Dec 16 2011 at 20:20

Erik of Rockford
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thhq · Answer 10 · 2011-12-16 22:04:41Z UTC

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Whatever's left that's crunchy in your hot frying fat. Bacon bits are especially good. Dump fat and bits on the salad hot and get a nice wilt on the lettuce, then garnish with some black pepper and vinegar.

answered Dec 16 2011 at 22:04

thhq
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Canis Minor · Answer 11 · 2011-12-16 22:54:50Z UTC

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I've been using either Tabasco sauce, Frank's Hot Sauce or Brother Bru-Bru's hot sauce with very satisfying effects. I.e., I don't miss the crunchy toppings.

Edit: Although now I think about it, I do use celery and (when I'm not weightlosing) walnuts or almonds.

edited Dec 16 2011 at 22:54

answered Dec 16 2011 at 18:18

Canis Minor
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raydawg · Answer 12 · 2011-12-16 23:08:42Z UTC

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Why not a few crispy rashers of bacon?

answered Dec 16 2011 at 23:08

raydawg
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Aughra · Answer 13 · 2011-12-16 23:22:32Z UTC

No pork? No nuts?

Well... you can use the crispy bits left over from rendering tallow, canned sardines, egg yolks, avocado, parsley and dill (or other soft fresh herbs,) cranberries, oranges or mandarins, crispy duck, steamed mussels (or other bivalves)

AndyM · Answer 14 · 2011-12-16 18:04:00Z UTC

Pecans or other chopped nuts? Really crispy bacon bits? I don't really go for crunchy salads, beyond that of the leaves. The oils, the avocado, the chopped egg, the (for some) illicit blue cheese, the garlic. It's pretty interesting as it is.

g. · Answer 15 · 2011-12-17 05:40:08Z UTC

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pickled turnips.

answered Dec 17 2011 at 5:40

g.
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Karin · Answer 16 · 2011-12-17 05:57:19Z UTC

I just fried up some slices of beet in bacon fat and put it on my salad...holy wow that was yummy. It tastes a bit like corn (and I miss corn a lot). Tomorrow i'm going to try to make a chinese chicken salad for my husband and maybe fry up some shreds of either carrot or sweet potato to give it that "chinese noodle" type consistency.

What is a good Paleo salad topping?

16 Answers