GF Baked Chicken Nuggest & Kale Chips (Plus Dip!)

Fun Finger Foods for Lunch or Dinner!


Hello all! As usual, the recipes are here: chicken nuggets, kale chips, faux ranch dip.

Today’s recipe is an adaptation of a popular childhood meal. I needed a pick-me-up after last week, so once my stomach settled I decided to make something tasty and fun. (Also, this is a great finger food for last-minute get togethers with family members and friends.)

And for those of you who saw the word “kale” and balked, it’s actually REALLY good when made this way!


Gluten-Free Chicken Nuggets
Time: 30 minutes
Serving Size: 3-4 (~4 ounce per person)



Ingredients

  • 2 TBS of paprika
  • 1/4 tsp of onion/garlic powder/oregano
  • salt and pepper to taste
  • 1 cup of sorghum or brown rice flour
  • 1/2 cups of potato starch
  • 2 egg whites*
  • 3 boneless/skinless chicken breasts
  • 1 TBS of olive or vegetable oil

Directions:

a) Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

b) Mix paprika, oregano, onion, salt, pepper, starch, and sorghum flour together in a bowl.

c) In a separate bowl, pour in your egg whites.

d) Cut chicken into 1-1 ½ inch pieces.

e) Dip your chicken pieces into the eggs.

f) Place the egg-covered chicken pieces into the seasoned flour mixture.

g) Place pieces onto the baking sheet.

h) Lightly sprinkle some oil over top of the nuggets.

i) Bake nuggets for 10-15 min or until fully cooked in the middle.

Alternative Ingredients & Notes:
*Eggs. Use a binding egg replacement, such as Ener-G, or an unsweetened nondairy milk.

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Kale Chips
Time: 25 minutes
Serving Size: 2



Ingredients:

  • 1 bunch of kale
  • 1 TBS of olive oil
  • 1/2 tsp of salt
  • Optional: Pepper, paprika, & garlic powder to taste

Directions:

a) Preheat the oven at 350 degrees. Line a baking sheet with parchment paper.

b) Wash your kale thoroughly in cool water. Slice off the stems and any large ribs. Cut the remaining leaves into chip-sized pieces.

c) Mix olive oil and salt into a bowl, adding the optional ingredients if desired.

d) Place leaves into the bowl and mix together until they are covered in oil and seasonings.

e) Bake for 10-15 minutes, or until the kale is crispy and its edges are brown.

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Dips
I love eating chicken nuggets and kale chips with dip! Some suggestions:
* Gluten-Free Barbeque Sauce
* Honey
* Gluten-Free Mustard
* Faux Ranch Dip

Most of these dips don’t need special instructions. The faux ranch, however, is made from yogurt rather than mayonnaise and buttermilk. And, of course, is gluten-free.


Faux Ranch Dip
Time: 1 minute
Serving Size: 2-3 (depends on how much dip you use per nugget/chip)



Ingredients:

  • 1/2 cup of lactose-free, plain yogurt*
  • 1 tsp of apple cider vinegar
  • 1/2 tsp of dill
  • 1/2 tsp of parsley (or thyme)
  • 1/4 tsp of celery seeds
  • 1/4 tsp of onion powder
  • Salt and pepper to taste
  • Optional: smoked paprika to taste (gives more heat to the dip)

Directions:
Mix all of the above ingredients into a small bowl and enjoy!  Keep in the refrigerator when not in use.

Alternative Ingredients & Notes:
*Dairy. Use a plain, non-dairy yogurt such as one made from soy or rice.

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I hope you enjoyed this meal!

Hilary

PS – I am not a medical professional. By making these dishes, you are doing so at your own risk.

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About tmidigestion

Living life with my inflammation avatar, "Pesky." Current mantra: I may have TMI, but it does not have me.
This entry was posted in Dinner, Lunch, Recipes and tagged , . Bookmark the permalink.

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