Time: 5-20 minutes
Crunchy and salty, these kale and dandelion chips are a nutritious substitute for greasy potato chips, satisfying cravings without sacrificing health. So simple and quick, this recipe makes a great after school snack that kids can even make themselves!
Ingredients:
- Kale
- Dandelion leaves
- Turkish Rocket leaves
- Arugula (optional)
- Olive oil
- Sea salt
- Spices to taste (garlic powder, chili powder, curry powder, etc.)
- Garlic (optional)
Instructions:
- Rinse kale, dandelion, and rocket; shake dry
- add some arugula for extra flavor
- Chop or tear leaves into pieces about 2 inches on a side
- Place on a baking sheet and lightly pour oil on top, toss to evenly coat all leaves, too much oil will prevent leaves from crisping
- If desired, crush garlic clove and place in a cup with oil for 20 minutes before hand to infuse oil with garlic flavor
- sprinkle sea salt and spices over oiled greens
- Bake at 375 ºF for ~15 minutes, or until crunchy
- Alternate: if making a small amount, they can be made in the toaster oven or in a frying pan
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