If you’ve been following this blog for a while, you might have seen my recipe a while back for baked swiss chard chips.
When I was buying the Swiss Chard for that cooking experiment, I discovered that my local grocery store also had red chard, which was similar, but had red branches in it as opposed to white ones. This intrigued me, but I never bought the red chard that day.
However, this morning I made my way to the farmers market in my local area and found a bundle of red chard for three dollars, so I decided to give it a try.
I was in my family’s kitchen, so I also got the opportunity to play around with some options such as a different baking tray and using wax paper (which I rarely have at home since I never use it).
Here’s the setup:
Similar to my baked swiss chard chips
I tore the leaves from their central red stems, spread them on a wax paper covered baking tray, and lightly sprayed them with oil. Today I also used a selection of spices, such as garlic, instead of my normal light salt.
I preheated the oven to 325 degrees, and set the timer for 5 minutes. After 5 minutes, I took the tray out and flipped the leaves. If you forget to flip the leaves, you’ll be peeling your final product off the wax paper.
After flipping, I put the chips in for another 5 minutes, and then watch them and take them out when they are nice and crispy.
The final result is:
The spice added a definite zing to the chips that a light salt seasoning would have lacked. They were very similar in taste to the swiss chard chips, but distinct enough that a mixed bowl of both kinds would be delicious!