RECIPE FRIDAY: Chard Chips by Vickie Kline

I’ve heard of making kale chips, but decided to try the same process with chard since I had plenty from the garden. They turned out great and were delicious…

Begin by removing stems, wash the chard and use a salad spinner to remove excess water. I place on a paper towel to help soak up any remaining moisture. The more dry the leaves, the crisper they will be. If you need to, let them sit out for a bit to continue drying.

Place leaves in a large bowl and drizzle with olive oil. This is a touchy one. Too much oil and they get soggy, not enough oil and they burn. You want the leaves to be lightly coated so your seasoning will stick, but not overly soaked. Cover with seasoning of your choice: salt and pepper is good, but I like to use an Italian seasoning or a combination of rosemary and garlic. Even a hint of chili powder is good.

Place all leaves on a cookie sheet so they are not overlapping. Cook at 275 degrees for 20 minutes. Turn leaves over and cook another 20 minutes.

Remove from oven, let cool, and eat immediately. The chips do not keep well.

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