Chard Chips

I love these chips so much — they are fast, easy, and have a delicious nutty flavor that makes them slightly addictive.  They’re best eaten soon after baking, before the oil has had a chance to resaturate the leaves (the amount of oil can be reduced by using parchment or a silicone mat).  I find that they are too fragile for dipping, but adding seasoning to the oil can provide a nice flavor boost.  They also make a fine garnish. You may wish to try this recipe with spinach, red kale, or other light weight greens.

YOU WILL NEED:
1 bunch Swiss chard
1/4 cup olive oil, or 2 Tbsp. olive oil if you have parchment or a silicone mat
Salt & pepper, gomasio, furikake, or sesame seeds for seasoning (optional)

Preheat oven to 425°.  Remove the spines from the chard and discard or reserve for another use.  Chop the leaves into chip-sized pieces — as uniform as possible — and rinse.  Pat dry. Dry! No water, or else they will steam and sog up, not crisp.

If you are adding seasonings to the chard, mix them separately with the oil.  Put the chard into a bowl, pour the oil on top, and toss until everything is evenly distributed. 

Arrange the leaves on a baking sheet — ungreased, if you are not using a mat — and put into the oven.

At this point:  watch!  They will not take more than 5 minutes to crisp up, and there is a fine line between crispy and delicious and burned and inedible.  Check on them after 3 minutes.  (This part relies in part on how well you know your own oven.)  They will be brown, or transitioning from green to brown.

Remove immediately from the baking sheet with a pancake turner and spread on paper towels or a brown bag.  Eat ‘em while they’re hot!

Makes 3-4 cups of chips, depending on the size of your chard bunch

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6 comments
  1. moi said:

    yum! i made these from your wonderful recipie book, for my roomates up in canada. they simply put potato chips to shame.

  2. Thanks to @theyarden for the link! I’ve also been recommended to try eggplant/aubergine crisps, and bok choi crisps as wella s the classic kale of which I’m very fond.

    These do look yummy! Smothered in nutritional yeast or spike of course. delish!

  3. rita Boje said:

    First try,… everything stuck to pan even tho I turned at 6 minutes. Second try,… Laid PARCHMENT PAPER in base of pan next time and they came out perfect in form. Taste?!!,… I love swiss chard steamed but the flavor of these paper-thin, slightly oiled, salted leaves left me thinking about what the fall leaves in my yard must taste like. Not real fond of em’ altho, I ate the whole tray.

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