Get ready for a new healthy raw chip recipe. You may even develop a taste for these greens when they’re not chip-ified!
These chips are a variation on the traditional kale chips; Swiss chard can be used as a perfect alternative to kale for something different. I experimented with this recipe one day when I noticed that my Swiss chard was slightly wilted. As I didn’t want it to go to waste, I decided to toss a few ingredients together and throw them in the dehydrator. Voila, out came these delicious, savory Swiss chard chips. I was pleasantly surprised how good they tasted seeing that I am not a big fan of Swiss chard truthfully. Believe it or not, now I not only crave this tasty snack, I enjoy Swiss chard lightly steamed with a touch of coconut oil. It is simple, yet satisfying.
Nutritionally speaking, Swiss chard is packed with a variety of phytonutrients that are evident in the rainbow of colors that it comes in (green, red, and multicolour). It provides an array of antioxidants and has excellent anti-inflammatory properties. Swiss chard also contains a good amount of fiber and protein which help stabilize blood sugar.
Savory Swiss Chard Chips
- 1 head of Swiss chard (red or rainbow)
- 1 tablespoon coconut oil (or enough to just coat the Swiss chard)
- 1 tablespoon Frontiers Italian seasoning
- ½ teaspoon Himalayan salt
Remove the thick stems from the Swiss chard leaves and discard (or use them for juicing). Cut the leaves into 2 to 3 inch strips. Coat with coconut oil, salt, and Italian seasoning. Mix with hands to coat all the Swiss chard. Place in dehydrating trays. Dehydrate for 24 to 48 hours or until crisp.
Alternatively, if you do not have a dehydrator, place the Swiss chard on parchment lined baking sheets and bake in the oven at 350 degrees. Bake 10 to 12 minutes or until Swiss chard is crisp.
Let chips cool before serving.
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