C – Chips as a Spring side?
Yes … maybe. If they make it to being a side. See, I love chips. These chips didn’t make it as a side … even though they were intended as a side for a burger. But, they didn’t make it. One bite and I had to eat them all. They were really addicting.
Jim only got one. I think Luke was disappointed when he came over and all the chips had been eaten.
The only disappointing thing with most chips I make in a dehydrator is that they aren’t as crispy the next day. I usually rush and eat the chips immediately after they come out of the dehydrator.
I also eat them immediately because I love warm freshly made chips. The flavor is amazing when fresh.
Just as small pinch of seasoning will go a long way when making these chips. I have over seasoned them a few times. Now, I remember that a little will go a long way. The flavor of the chard will come out nicely.
| Spring Sides Week: Spinach Chard Chips |
- 1 bunch spinach chard
- 1 to 2 drops of oil for each spinach chard leaf
- Salt and pepper to taste
- A pinch of garlic powder for each leaf
- A pinch of paprika for each leaf
- Place one or two drops of grapeseed oil on each spinach chard leaf.
- Rub the oil all over the leaves.
- Mix salt and pepper, garlic powder, and paprika in a small bowl.
- Sprinkle a little of the spices in every leaf on both sides.
- Place a single layer on dehydrator tray.
- Dehydrate @135 degrees or according to the dehydrator instruction for vegetables for 3 to 4 hours or until completely dry and crispy.
- Remove from tray.
- Serve.
- Eat immediately.
- Enjoy!
It’s a healthy snack or a great side.
Now, I just need to figure out how to make these chips last longer than just a few hours after dehydrating.