Other Greens to Chip and Crisp

Brooke Newberry
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Kale has been giving America’s favorite vegetable, the potato, a run for its money in the chip department.  While we’re on board with this green trend, it’s time to give some of the backseat leafies some love. Almost any hearty green is capable of morphing into a tasty and heallthy chip.  

Pick a hearty green.  Wash your chosen vegetable and gently pat dry to remove any dirt or grit.  Trim all stalks from greens and use just the leaves.  In a bowl, lightly and tenderly toss your leafies in the oil and seasonings of your choice before baking.

Collard Greens: Mostly thought of as a vinegary and cooked down Southern staple, but baked up they are as tasty as ever.  Before baking toss these with equal amounts vinegar and olive oil to retain some Southerness.

Rainbow Chard: Separate the lovely colored stalks, and continue.   The red colored veins still run through the leaves, so some of that color will be retained after baking.

Mustard Greens: The bitter bite to these greens gets mellowed out after the roast.

Beet Greens: Vibrant green beet leaves are more fragile the others – but their delicate texture is also what gives the baked version a nice shattery crunch.

Bok Choy: The consistency of baked bok choy is actually closer to that of regular potato chips.  Just watch out for the thickness of the stems when prepping – baby bok choy is a bit easier to breakdown. 


Tips to Remember:

  1. Salt, pepper, and oil.  A fine, simple combination that always works.
  2. Make sure your greens are as dry as possible. The drier the leaves, the crisper the chip.
  3. For drier, crisper chips: Bake at 300 degrees for 30 – 35 minutes, stirring and rearranging leaves once.
  4. For chips retaining slight moisture (with slightly charred edges): Bake at 350 degrees for 12 – 15 minutes, stirring a few times.

Add Some Flavor:

  • After cooled, serve with grated Parmesan and garlic powder.
  • Use zest.  Finely grate lemon zest over chips as right as they come out of the oven.
  • Mix a bit of chile powder in with some salt, then squeeze lime juice over chips when they’re hot out of the oven.
  • Load up with garlic powder and toss in chili flakes before baking.
  • Add a teaspoon or two of Sriracha sauce to the oil before baking.
  • Replace half the tossing oil with soy sauce.
  • After baked, stir in breadcrumbs.

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