This is a crumbly finger-food so probably better for casual get-togethers or for a healthy alternative, and personally more delicious one, than potato chips in front of the TV.
This is becoming a staple in our house. The chips after a cautious look and little nibble from the guests disappeared immediately. I had left over French bread, cheese, spread and crostinis, but not a single crumb of chard chips. There are tons of recipes floating around and different presentations. Some with lemon juice, some with less oil, some with more. I found the cayenne, as one guest noted, added an almost Asian note to the chips. I overdid it a bit with the cayenne, but I definitely recommend trying at least a few with cayenne.
There are tons of "recipes" for kale chips all over the Internet. It's so easy it's odd to call it a recipe. All are about the same,toss the green, leafy part of the kale with some olive oil and salt, put it in a low-heat oven and wait until crunchy. I changed it up just a bit by using Swiss chard and adding cayenne pepper, but I think all variations would be great! Healthy, tasty and easy, what more can I want?
Other kale chip recipes on the web (really there are 100s and each has its own temperature and amount of oil, be creative!):Chard chips adapted from Epicurious
Notes: Save the ribs for stir fry or for quiche. Replace Swiss chard (mangold) with any other leafy winter green, such as kale. This might be beautiful with some of the rainbow varieties of Swiss chard out there.
Prep time: less than 5 min min
Cooking time: approx. 30 min
1 head of Swiss chardolive oilsalt & peppercayenne pepper
Preheat your oven to 120°C / 250°F.
Wash and dry the chard thoroughly. Cut away the leaves from the ribs and large stems of the chard. Reserve the ribs for another recipe. Toss the leaves with a little bit of olive oil, salt and pepper generously and add cayenne pepper to taste.
Either tear the leaves into chip size or leave as are. Lay them in a single layer on a baking sheet and bake in the oven for approx. 30 minutes or until crispy.
Let them cool and enjoy!
© 2010 Nicole