It’s hard to believe that eating green can be so addicting. These crunchy, spicy chard chips are a perfect alternative to greasy potato chips when a snack attack strikes. You can also experiment by using other seasonings such as garlic powder, smoked paprika, or Parmesan cheese. Don’t compost the chard stems. Instead, try pickling them!
1 large bunch Swiss chard
1 Tbsp (15 mL) curry powder
1/4 tsp (1 mL) cayenne pepper (optional)
1/4 tsp (1 mL) sea salt
1 Tbsp (15 mL) grapeseed oil or other neutral tasting oil
Preheat oven to 325 F (160 C).
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 in (5 to 7.5 cm) 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 don’t burn the leaves.
Each serving contains: 39 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 2 g total carbohydrates (0 g sugars, 1 g fibre); 185 mg sodium
source: "Hearty Winter Greens", alive #375, January 2014
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