Baked Greens Chips
A 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. Photo by Lynne Calamia
ACTIVE TIME: 10 minutes minutes
TOTAL TIME: 27 minutes minutes
Yield: 4 servings
- 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
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.