This is not something I would normally make but given its popularity over the past few years and then seeing the cost of a 35 gram bag (6 euros!—Well ok, 5.99 euros but still... ) at the Veggie World trade fair recently, I thought I would give it a go and make it myself.
I'm not quite convinced on these chard and kale chips but I suppose it's a great option for those looking for something healthier than regular potato chips. Though there's no comparison since potatoes, kale, and chard don't taste the same anyways. If you are going for the crunch factor then I suppose these offer a healthier crunch.
It seems like the more I eat them, the more I enjoy them or perhaps I am subconsciously telling myself that since I am the only person in the family eating them. To be fair, my husband hasn't tasted them yet and my eldest is away on a class trip. So that just leaves my youngest and me. Viktor was more amused by the fact that he was eating a feuille, a leaf that is. He is entertained in thinking he has eaten a leaf from a tree.
It's on my list to make in the future and to place it along side with other dips and tidbits during apéro with friends, then I will know if it is well-received or not. Keep ya posted!
Chard and Kale Chips
INGREDIENTS
• 1 cup or 50 grams kale
• 2 leaves swiss chard
FLAVORING FOR KALE
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon mustard
• 1/2 teaspoon of tamarind paste
• 1 teaspoon lemon juice
• 5 grams roasted buckwheat
• coarse sea salt (according to taste)
FLAVORING FOR CHARD
• 1/2 teaspoon olive oil
• 5 grams fried onions
• coarse sea salt (according to taste)
INSTRUCTIONS
Wash your chard and kale leaves, then make sure they are completely dried off.
For flavoring the kale:
In a medium size mixing bowl, combine all the ingredients except for the buckwheat and and salt for flavoring the kale.
Add the kale and rub in the flavored sauce making sure to coat it well.
Then add in the buckwheat and the salt and toss it around.
On a baking tray with parchment paper, lay out each leaf of kale making sure it has its own space.
Place it in the oven at 135° Celsius for 30 minutes with a convection setting if you have one.
Take it out of the oven and let it cool before serving.
For flavoring the chard:
Add all the ingredients in a medium size mixing bowl.
Add your cut up chard leaves and rub in the flavored sauce making sure to coat the leaves well.
Be sure your chard leaves are big enough so that they lay flat and that thefried onions and salt can sit on it.
Line your baking tray with parchment paper and lay out each leaf side by side.
Place it in the oven at 135° Celsius for 30 minutes with a convection setting if you have one.
Take it out of the oven and let it cool before serving.
NOTE
I don't have a food dehydrator, so baking these chard and kale leaves in the oven in low heat and over a long duration of time is another way to dehydrate food.