Serves 4 | Ready in 30 minutes
It’s hard to believe that eating greens can be so addicting. These crunchy, spicy chard chips are a perfect alternative to greasy potato chips. Feel free to experiment by using other seasonings like garlic powder, smoked paprika or nutritional yeast.
Preheat oven to 325 F.
Rinse Swiss chard leaves and pat dry with clean kitchen towel. Trim stems and tear leaves into fairly large pieces of equal size, about 2 to 3 inch squares.
In small bowl, stir together curry powder, cayenne (if using) and salt.
In large bowl, toss chard with oil and then with curry mixture.
Place chard on 2 parchment paper-lined baking sheets in a single layer, or prepare in batches if necessary, and cook until dry and crispy, about 12 to 15 minutes. Keep an eye on chard chips toward the end of cooking time so you donu2019t burn the leaves.
This recipe is part of the Dippable Veggie Snacks collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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