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If you think that this picture is of a prop from Swamp Beast, you would be mistaken (a little?) Nope, these are leaf chips, and you can make them from just about any hardy leafy veg. I happened to have a bunch of organic rainbow chard from my CSA, and I wondered what I was going to do with it. Let's face it - it's sort of a hard sell. I mean sure, it's got that enticing "rainbow" right in the name, but it doesn't fool anyone for long, especially not discerning 30-something 5 year olds. These leaf chips are crispy, salty and most importantly yummy. Not only that, but chard packs a powerful vitamin K punch.
You'll need:
Bunch of hardy leafy greens like chard, kale or even spinach
olive oil
sea salt
cracked pepper
Parmesan cheese (opt)
Preheat the oven to 300 F. Thoroughly wash the leaves (watch out for the sand) and pat dry with paper towels.
Remove tough stems and tear (if needed) into large pieces and arrange on a non-stick baking sheet spritzed with a little bit of cooking spray or olive oil.
Next, lightly spritz or drizzle olive oil on the leaves. Cover with sprinklings of fresh cracked sea salt and pepper, and cheese, if using.
Bake for about 20 minutes until crispy
and then devour.
The chard becomes super crispy and about shatters when you take a bite. It's got a bitter note which I really enjoy, and the saltiness which counterbalances it. I'm dying to try this with the big bag of fresh spinach I have in the fridge. They're ridiculously quick and easy to make, give them a try!
You'll need:
Bunch of hardy leafy greens like chard, kale or even spinach
olive oil
sea salt
cracked pepper
Parmesan cheese (opt)
-Preheat the oven to 300 F. Thoroughly wash the leaves (watch out for the sand) and pat dry with paper towels. Remove tough stems and tear (if needed) into large pieces and arrange on a non-stick baking sheet spritzed with a little bit of cooking spray or olive oil.
-Next, lightly spritz or drizzle olive oil on the leaves. Cover with sprinklings of fresh cracked sea salt and pepper, and cheese, if using.
-Bake for about 20 minutes until crispy, and then devour.
