I’m a week behind on these Farm Fresh posts. Hopefully you’ll forgive me because we’re in the middle of moving and things are a bit chaotic around here. We got a ton of Swiss chard the first week of our CSA, and the second week brought more of the same. Although I love pesto, I already had 44 servings safely stored in my freezer, so I needed another way to use it all. I’ve been reading about kale chips for months, and I had a hunch that just about any leafy green (like Swiss chard) could be substituted successfully. As it turns out, my hunch was right on target!
I feel almost guilty for eating the whole pan in less than 10 minutes. Then I remembered that I wasn’t eating calorie laden potato chips. These little green chips are sinfully delicious and heavenly healthy. I like a bit of spice with my chips. Let me know in the comments how you like yours.
8-10 Swiss chard leaves
Nonstick cooking spray
1 Tbsp olive oil
1/2 tsp kosher or sea salt
1/4 tsp garlic powder
1/8 tsp chili powder
1/8 tsp smoked paprika
Preheat the oven to 275° F.
Thoroughly clean and dry the Swiss chard leaves. Trim the stems and cut into 2″ pieces.
Lightly spray a cookie sheet with nonstick cooking spray. Spread the leaves out on a cookie sheet and toss with olive oil to coat. Sprinkle with salt, garlic powder, chili powder, and paprika.
Bake for 20 minutes. Gently turn the leaves over and continue cooking for 20 more minutes until crisp. Allow them to cool for 10 minutes…if you can.