Kale is not the only veggie that can be turned into chips. Almost any green that does not contain too much water and has a reasonably firm cell structure will become a crunchy chip with the right treatment. Spinach, Swiss Chard, Brussels sprout leaves (especially the biggish Brussels sprouts) are all wonderful. I have even made chips out of arugula-although that was more to show it can be done than something I would repeat often. The best part is adding your own flavors to these (relatively) healthy chips.
1 head/bunch of your favorite green or, if using Brussels sprouts, 1 -2 dozen large sprouts
2 T. good quality olive oil
optional: grated parmagian cheese, chili powder, Chinese five spice powder, or any spice blend you particularly love.
- Preheat the oven to 325 degrees.
- Wash greens, removing the tough stems (leave them in the biggest pieces you can because they shrink a great deal when cooking).
- If using Brussels sprouts, cut off the stem end and peel as many leaves as possible from each one (you may need to recut the stem end part-way through to release more leaves).
- Get the greens as dry as you can (without going crazy) and place in a bowl with the olive oil. Toss with your hands to lightly coat (rubbing the oil in a bit if the greens are really curly).
- Spread the greens out in a single layer on a large baking sheet and sprinkle salt and any other toppings you want on the greens (these should not be too thickly applied or the greens won’t cook properly). Place the tray in the oven.
- Start checking after 10 minutes or so to see if any have become crisp (the time will vary dramatically depending on the type of green). Remove chips as they become done and place in a bowl.