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.
The Odd Kitchen 