Baked Swiss Chard Chips Recipe




After the success of my baked kale chips recipe, I got to thinking – what else could I make into chips?

As I’ve mentioned before, my first attempt at spinach chips was a disaster, but I have yet to give up on that one. Before I go back to it though, I decided to take a stab at a swiss chard recipe first.

Baked Swiss Chard Recipe

According to Wikipedia:

Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables).

It was also a favourite of my Grandmother’s, and while I might occasionally dispute Wikipedia, I have never disputed my Grandmother, so I had to give this a try.

For the sake of simplicity, I tried the same recipe I used for the baked kale. After all, the leaves are similar in thickness.

My first try… was a dismal failure. The leaves stuck the same way they did for the spinach.

However, then I got an idea. I flipped the leaves of swiss chard after 7 minutes. They were still flexible at that point, and hadn’t completely dried onto the baking tray, so if I flipped them then, they “unstuck” from the try and were fine at the end.

As with the baked kale recipe, this is a recipe that will differ from oven to oven, so they key is to keep a close eye on your first batch and learn from it.

1. Start by tearing the swiss chard leaves from the thicker stalks and making them into smaller pieces.

2. Place all of the pieces in a baking tray (I use pyrex myself)

3. Lightly spray the pieces with oil and sprinkle with salt or another flavor.

4. Preheat the oven to 350 degrees and put in the baking tray.

5. Set the timer for 10 minutes, but check the chard frequently.

6. At the 7 minute mark (or about 2/3 of the way in) carefully flip the chard with a spatula. I don’t have a large oven, so I had to remove the tray to do this. Be carful, as everything is VERY hot.

7. Monitor the chard and remove it from the oven again when everything is crispy. The cooking time varies from oven to oven, but once you know yours, it’s consistent!

The end result is:

It has a very different taste than the baked kale chips, but it’s still delicious so it’s totally worth trying!

If you like this recipe, check out my recipe of baked spinach chips.

11 thoughts on “Baked Swiss Chard Chips Recipe

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  3. Julie Ross

    Instead of flipping them 1/2 way through, I put a cooling rack (used for cookies) on top of the baking tray and then place the swiss chard/kale on the cooling rack. Cooks very evenly.

    Reply
    1. Alex Post author

      That’s an incredible idea! It would cook more easily, and it would make the chips easier to cook without them sticking!

      Thanks for sharing!

      Reply
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