Baked Sesame Rainbow Swiss Chard Chips

Baked Sesame Rainbow Swiss Chard Chips

1 bunch Rainbow Swiss Chard
chili sesame oil
sesame seeds

Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet.

Separate leaves and stalks from swiss chard. Wash and dry the leaves. Drying the leaves is extremely important! If the leaves are wet, they will be soggy in the oven and not bake properly. Salad spinner works great for drying out the leaves, but you might need to give them an extra pat with paper towels just to make sure all of the water has been absorbed.

Coat the swiss chard leaves lightly with chili sesame oil. If you are sensitive to the heat, feel free to use regular sesame oil.

Sprinkle the leaves with sesame seeds and season with salt.

Lay the swiss chard leaves out on top of a cooling rack in a single layer, allowing for some room between the leaves.

Bake in the preheated oven for 8-10 minutes, until the leaves are crisp.

I found that the chips didn't stay crisp for a long time, so be sure to eat them right away, which shouldn't be a problem - they are quite addicting!?

From: Snacking in the Kitchen
recipe picture
Anna Berman