While being the smallest food item in size I’ve posted about, this one is the most powerful in taste. Today we’re making Ginger Crisps. I’m making ginger “crispy” and am simply putting it on things…like salad.
Sometimes salad can be a wee bit boring. We usually throw all kinds of vegetables and protein on ours. But for times when you’re just have straight up leaves and don’t want to feel like you’re grazing on just greens, a little flavor, texture, and color may be in order. Enter…Ginger Crisps. You can also eat these little crispy treats as snack by themselves if you want to clear your sinuses and don’t mind it when your nose runs and eyes water!
Since I can’t have gluten, dairy, or corn, I’m always looking to get creative with what I CAN eat. I can eat ginger and usually chop it up into really small pieces and put it in a stir-fry. But last month, I tried thinly slicing the ginger and frying it in a pan. I burned it the first time because I cooked the ginger on heat that was too hot. I found that it needs TIME to cook through. Ginger is a “tough” little root as you’ll notice when you cut it. Cooking it on medium heat for a longer period of time breaks it down AND gets it crispy without charring it.
Here on Sulten Skat, I post about things that I make for me and my husband. If you see it here, we’re eating it. We’ve been putting these little crunchy delights on our salads for the past several weeks. My skat even told me how much he liked it on the salad. He’s a pretty quiet guy. So when he gives feedback, I know he means business. If you want to add some extra flavor and texture, I highly recommend making these. Here’s how….
Peel the crazy shaped ginger. My purple peeler is about to get a serious workout.
Slice ginger into thin slices while keeping the thickness of the slices consistent so the ginger slice can cook uniformly. When slicing, I find it helpful to hold onto a little piece that sticks out off a larger piece of ginger while slicing. It’s like a little handle.
Finally, it’s all sliced. Things in your kitchen will be smelling pretty gingery at this point.
Heat coconut oil in pan on medium heat. I stress “medium” heat. High heat will burn without cooking it through and you will get a “burn” smell instead of the nice lemony smell when you cook it slowly. So, hang out in the kitchen for awhile. I usually do dishes and clean up a prior mess I made while the ginger cooks.
Once heated, lay the ginger slices flat in the pan and let them cook for 10-12 minutes before flipping them. Ok – they are ready to be flipped. See they are starting to shrink a bit and you can see the browning begin to happen.
Once you flip them all over, sprinkle them with salt, and let the cook for another 10 minutes or until looking brown and crispy. The ginger really does take 10 minutes to cook on each side. Patience.
This is how much crispy ginger is generated. It really shrinks up. But that’s ok. It’s powerful and this is plenty for 2 people!
Here are the ginger crisps sprinkled on top of a simple spinach salad. They add a tremendous amount of flavor and a little “heat” to whatever you’re eating.
Have a great weekend. Enjoy!
Yield: ½ cup of ginger crisps
1 large piece of raw ginger, about 4” x 5”, or several smaller pieces
2 teaspoons coconut oil
½ teaspoon salt
- Peel ginger.
- Slice ginger into thin slices. Ginger is a crazy shape, so cut it into whatever size you can while keeping the thickness of the slices consistent so the ginger slice can cook evenly. I find it helpful to find a little section of ginger that sticks out from the larger piece of ginger to use as a little handle while slicing.
- Heat coconut oil in pan on medium heat. Once heated, lay the ginger slices flat in the pan and let them cook for 10-12 minutes before flipping them.
- Once you flip them all over, sprinkle them with salt, and let the cook for approximately another 10 minutes until they are brown and crispy.
- We sprinkle the ginger crisps over our salads, chicken and pork. You can also just eat them as is. They’re tasty, yet powerful when eaten without anything else.
- These are great when they are warm. You can also eat them at room temperature. They get even crunchier the longer they sit.
Nutritional Information Per Serving (¼ cup): 80 Calories, 5g Fat, 587mg Sodium, 8g Carbohydrates, 1g Fiber, 0g Sugar, 1g Protein