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. 
Cumin Chard Chips
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Cumin Chard Chips are a simple and healthy snack made by baking seasoned chard leaves until they are crisp and slightly translucent.
Ingredients
- 1 bunch chard leaves, stems removed and leaves cut into manageable sizes
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt, to taste
Instructions
- Preheat your oven to 275°F (135°C).
- Wash the chard leaves thoroughly and dry them well using a salad spinner or kitchen towels.
- Toss the chard leaves with olive oil in a large bowl until they are lightly coated.
- Lay the leaves in a single layer on a baking sheet. Do not overcrowd them.
- Sprinkle the leaves with ground cumin and salt to taste.
- Bake in the preheated oven for 20 minutes.
- Flip the leaves over and bake for an additional 5 minutes, or until the leaves are slightly translucent and crisp.
- Remove from the oven and let cool slightly before serving.
Notes
- If your chard is thicker and tougher, you may need to bake for a bit longer.
- The leaves should be slightly translucent and crisp when done.
- Most chard will require the stems to be removed and the leaves cut into manageable sizes.
- They will shrink in the oven, so don’t worry if they seem large initially.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 14
- Carbohydrates: 7
- Fiber: 3
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Guacamole with Toasted Cumin and Garlic
- Crispy Baked Beet Chips
- Cumin Cauliflower Soup
- Avocado and Grapefruit Salsa with Baked Coriander Chips
Frequently Asked Questions
Do I need to remove the chard stems?
It depends on your chard. The article says that if the chard is very tender you may not need to remove the stems, but in most cases you will want to remove them and cut the leaves into manageable pieces — the notes confirm this. The leaves will shrink in the oven, so don’t worry if they seem large initially.
How do I know when the chard chips are done?
The recipe bakes them at 275°F (135°C) for 20 minutes, then flips and bakes an additional 5 minutes. Look for leaves that are slightly translucent and crisp — both the excerpt and the notes use this as the doneness cue. If your chard is thicker and tougher, bake a bit longer until you see that translucency.
