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Baked Greens Chips
ACTIVE TIME: 10 minutes
TOTAL TIME: 27 minutes
Yield: 4 servings
photo by Lynne CalamiaA crispy, crunchy (and healthy) snack made out of leafy greens. It's the best of both worlds. There are two things I know for dang sure: Americans love to snack, and Americans need to eat more vegetables. Logic therefore dictates that we can make amends simply by developing a snack made out of vegetables. Here's how I do it. This recipe first appeared on Food Network.com.
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Software
- 6 to 8 ounces hearty greens, such as kale, chard, mustard, collards, or spinach
- 2-3 tablespoons olive oil, not extra-virgin Use just enough to barely cover greens
- 1/4 teaspoon kosher salt
Specialized Hardware
- A pump style spritzer for the oil, not a trigger sprayer
ACTIVE TIME: 10 minutes
TOTAL TIME: 27 minutes
Yield: 4 servings
Procedure
- Heat oven to 300ºF. Line 2 half sheet pans with parchment paper and set aside.
- Wash and thoroughly dry the greens. Tear the larger leaves into 1- to 2-inch strips.
- Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil, and sprinkle with the salt.
- Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer to a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.
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