Optionalgarlic powder, nutritional yeast, lemon juice
Instructions
Wash and dry chard leaves: Fill a large mixing bowl with cold water and submerge chard leaves for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
Preheat oven and prep chard: Preheat the oven to 400° F (200° C). Lightly oil a sheet pan with 2 teaspoons of the oil, then add dry chard leaves and remaining 2 teaspoons olive and, using your hands, massage the greens to coat them completely in oil. Sprinkle with salt and pepper and dd any additional desired spices, like a sprinkle of garlic powder, nutritional yeast, or a sprinkle of lemon juice.
Bake chard leaves: Place the baking sheet into the oven and bake for 8-10 minutes, flipping the leaves halfway through baking so they get crispy on all sides. Once they're completely crispy, remove from the oven and eat immediately for best flavor. Enjoy!
Notes
Tools needed: mixing bowl, baking sheet, spatula
Prep ahead: Wash and dry chard leaves up to three days ahead of time so they are ready to prep for baking when your snack craving hits.
Leftovers and storage: While the flavor and crispiness is best when eaten right after baking, you can store leftover chard chips in an airtight container on the counter for up to two days.
Nutrition notes: This recipe made as written is plant-based, gluten-free, nut-free, and is a healthier alternative to traditional chips and crisps.