If your chard is thicker and tougher, you may need to bake for a bit longer. Just take them out when the leaves are slightly translucent and crisp.
By Rachel Crawford
Kale chips are all the rage, so I thought, why not chard chips? I have never once felt it necessary to shell out $7 for a very small, very light package of kale chips. And here’s why: they are stupidly easy to make, and greens from the farmer’s market don’t come in plastic boxes.
My chard was so tender that I didn’t need to remove the stems, but in most cases you will want to do that, and probably cut up the leaves into manageable sizes. Keep in mind that they will shrink a bit in the oven, though.
If your chard is thicker and tougher, you may need to bake for a bit longer. Just take them out when the leaves are slightly translucent and crisp.
PrintCumin Chard Chips
- Total Time: 35 minutes
- Yield: 2
Description
If your chard is thicker and tougher, you may need to bake for a bit longer. Just take them out when the leaves are slightly translucent and crisp.
Ingredients
- Olive oil
- Cumin
- Salt
- Chard leaves
Instructions
- Wash chard leaves and dry well.
- Toss with a drizzle of olive oil until lightly coated.
- Lay on a baking sheet and sprinkle with salt and cumin.
- Bake at 275F for 20 minutes. Flip over and bake for 5 more minutes. Let cool.
- Eat.
- Prep Time: 10 mins
- Cook Time: 25 mins
