April 20, 2012
We have been harvesting tons of greens in the garden— chard, kale, sorrel, and spinach. Tons. Kale chips have been a mainstay in my garden snack file for a while; even my picky kid eats them. Looking at my basket filled with another massive round of greens I thought if kale works, why not give Swiss chard a try?
The Swiss chard chips were tasty and satisfied my salty snack craving. Just be sure to store in a totally airtight container so they stay crispy. I highly recommend this recipe for your family, but not so much when you’re entertaining guests because I guarantee you’ll have a green-flecked smile.
Heat oven to 350 degrees
1 bushel of kale or Swiss chard (10-12 stalks)
1 tablespoon grape seed oil
1/2 teaspoon sea salt
1 teaspoon sesame seeds (optional)
Strip leaves on the stalks of the Swiss chard and tear the larger pieces in half. On a parchment lined cookie sheet, toss ingredients together and bake for 20 minutes. Serve or store in an airtight container for up to two days.
Shopping tip: I find parchment sheets pre-cut to fit my cookie sheets on line at the King Arthur Flour.
