Dr. Oz: Salt Substitutes
Dr. Oz talked to three women who were obsessed with salt. He wanted to help them out, so he had some great salt substitute dishes.
Kristina has salt on everything, Michelle carries packets of salt in her purse, and Carina drinks pickle juice to satisfy her salt craving.
First, there was a low salt recipe for Kale Chips from Melissa. She loves potato chips, so she came up with something crunchy and fun. An average serving of potato chips (about 20 chips) is 170 milligrams of salt versus these Kale Chips, which have 22 milligrams. Kristina loved these. Check out the recipe below!
Dr. Oz: Kale Chips Recipe Ingredients
- 1 Bunch Kale (Cut into 2 to 3 Inch Pieces)
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
Dr. Oz: Kale Chips Recipe Directions
- Preheat oven to 300 degrees.
- Mix together all the ingredients and toss well to spread the spices evenly.
- Spread out onto a parchment paper-lined sheet. Bake it at 350 degrees for 10 minutes. Then flip and cook for another 8 minutes.
Dr. Oz: Low Sodium Bacon Recipe
Dr. Oz also talked to Rachel, who had a low sodium approach to bacon. She said her family loves bacon, so she wanted to lessen the amount of sodium. It’s made from pork belly.
All you have to do is ask your butcher to cut your pork belly 1/8 to 1/4 inch thickness. If he can’t slice it, then freeze it for about 10 minutes to make it easier to slice. Check out the recipe below:
- 1 Pound Pork Belly (Sliced Thin)
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Smoked Paprika
- 1/2 Teaspoon Cayenne
- 1-2 Teaspons Black Pepper
- Preheat the oven to 200 degrees.
- Mix together the maple syrup, smoked paprika, pepper, and cayenne, and rub it onto the bacon. Bake the bacon in the oven for an hour. Right before it’s time to eat it, pop it in the frying pan to make it crispy.
Dr. Oz: Broccoli Tater Tots Recipe
Another woman named Melissa brought her delicious Broccoli Tater Tots recipe, which the panel of salt lovers also loved. Check out my attempt to reproduce it below!
- 3 Cups Frozen Shredded Hash Browns
- 1 Tablespoon Olive Oil
- 1/2 Cup Chopped Broccoli
- 1 Egg (Whisked)
- 1/2 Cup Chickpea Flour
- 1 Teaspoon Salt-Free Garlic Powder
- 1 Teaspoon Dried Dill
- 1 Teaspoon Paprika
- 1/2 Teaspoon Freshly Ground Black Pepper
- Preheat oven to 400 degrees.
- Cook the hash browns in some olive oil in a large skillet over medium heat for about 3 to 5 minutes, until softened.
- Let the hash browns cool somewhat, then stir in a mixing bowl with the egg, broccoli, chickpea flour, salt-free garlic powder, dried dill, paprika, and pepper, until well-mixed and the dough is formed.
- Form small tater tots from the dough and scoop onto a greased baking sheet.
- Cook in the oven for 10 minutes. Check to see if they’re nice and golden and crispy and continue cooking if they’re not for a few more minutes.