Kale and Swiss Chard Chips

swiss chardSwiss chard is so beautiful. I love the colors. (I excuse the bruising, I had the chard in my frig for a bit)

kale

 

kale chips

Kale is the new black. Kale is the new sexy. Kale is everywhere!

Kale has never looked so good. I remember kale used to be the garnish around salad bars. It was always underrated and now it has made a reemergence and we see it in cooking, snacks and smoothies. So I got inspired to made kale chips because I just came back from a barre class and I wanted a healthy snack. Something that was healthy, salty and crunchy. Being that I had kale and swiss chard in my frig, what better to make than kale and swiss chard chips. So there you have it, zesty lemon kale chips and spicy swiss chard chips.

There are a lot of recipes that entail tossing the leaves with olive oil and the salt before baking. I have found that it was too salty for my taste. I prefer baking the leaves first and then sprinkling with salt after.

Zesty Kale Chips

  • 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • lemon juice
  • sea salt

Preheat oven to 350 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake the kale and rotating sheets halfway through, until crisp, about 10-15 minutes. Sprinkle with lemon zest, salt and a squeeze of lemon juice. Let cool on sheets.

Spicy Swiss Chard Chips

  • 1 pound swiss chard (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
  • 2 tablespoons extra-virgin olive oil
  • garlic powder
  • cayenne pepper
  • paprika
  • sea salt

Preheat oven to 350 degrees. Toss chard with oil, garlic powder, cayenne, and paprika and spread in a single layer on each of 2 rimmed baking sheets. Bake the chard and rotating sheets halfway through, until crisp, about 10-15 minutes. Sprinkle with salt and let cool on sheets.

Enjoy!

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