red or green?: Spicy Chard Chips

Tuesday, October 28, 2014

Spicy Chard Chips

I like having an array of easy dishes to serve on Halloween so we can be out of the kitchen and in the living room waiting to open the door for trick-or-treaters. I especially love the first hour, right at dusk, when the really little children are there. The 3, 4 and 5-year-olds so adorable in their costumes...the confident ones singing out "Trick or Treat" in their little voices or the hesitant ones not saying anything, just holding up their treat bags. I don't want to miss a minute. These chard chips are a perfect addition to the buffet table.

Fast, simple, easy and healthy, these chips really satisfy and eliminate cravings for potato chips. The main ingredient is fresh red chard and the chips are made by sprinkling a tiny bit of extra virgin olive oil and some seasonings over top and then baking for a quick 15 minutes. I have been making chips from kale for a couple of years now, but I think I like chard even better. And, because I have a lot of chard growing in the yard which needs to be eaten before the weather gets too cold, this is a handy recipe to have on file. So, Happy Halloween. You can balance out all that candy with these healthy chips. Enjoy!

Spicy Chard Chips
(4 appetizer servings, feel free to double or triple the recipe)

1 bunch red chard
1 tablespoon extra virgin olive oil
1 tablespoon organic chile powder
2 teaspoons dried organic parsley
1 teaspoon cumin
coarse sea salt
hummus or dip of your choice (optional)

Preheat oven to 350 degrees. Cut off stems of chard and base of leaves and chop into 1/2 pieces. Remove center stems from each chard leaf and discard. Tear chard leaves into small pieces (about 2 inches in diameter). Wash chard and dry in a salad spinner. Place in a clean kitchen towel and pat to ensure chard is completely dry.

Line 2 rimmed baking sheets with parchment paper. Evenly distribute chard (leaves and chopped stems) between the baking sheets ensuring everything is in a single layer. Drizzle the olive oil over greens and sprinkle the chile powder, parsley and cumin over the oil. Bake in preheated oven for 12-15 minutes, or until crispy. Watch oven carefully during the last few minutes as they can go from cooked to burnt very fast. In my oven, it takes exactly 14 minutes. Remove from oven and let sit for 2 minutes. Sprinkle with sea salt to taste and serve as is or with a dip of your choice)