Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Thursday, February 16, 2012

Swiss Chard Chips

I have a lot of Swiss Chard. I was making some Kale chips and thought about trying to make Swiss Chard ones.

I took just a few big leaves of chard and ripped them into chip size pieces. I did not use the stem. I put them into a bowl. Poured a little olive oil in the bowl and mixed the leaf pieces around with my clean hand. Then I sprinkled on a little salt and some garlic powder. Mixed everything with my hand until all the greens looked covered in spices and oil. The I placed them onto my dehydrator racks and dehydrated at 135F until dry. It took only a few hours.

They have a Swiss chard flavor to them and the garlic and salt together is key to enhancing the flavor. I like them. Will be making more of these. You can dehydrate at a lower temp. (to keep it raw and have more nutrients) but it will take much longer.

You can make these in the oven if you do not have a dehydrator. Just set your oven to the lowest setting. Mine goes to 170F and just put your prepared chips on a cookie sheet lined with parchment paper or a baking liner of choice. Bake with door slightly ajar until completely dry. It should take only an hour or two.