Baked Chard Chips, a simple roasted leafy greens recipe that bakes Swiss chard or rainbow chard leaves into crunchy chips. A simple alternative to kale chips!
Move over kale, there’s a new chip in town: chard chips! Yes, baking sturdy chard leaves turns them into a crispy chip that’s similar to kale chips.
Add the chard to a large bowl and drizzle in the ghee. Use your hands to massage the ghee into the chard leaves and them spread them on the baking sheets in a single layer. Place the sheets in the oven side by side and bake until the chard leaves are crips and lightly browned, about 12-15 minutes.
3️⃣ Step Three: Bake chard leaves until crispy
Roast the chard in the oven until it’s crispy, but not burnt, about 8-10 minutes total. Flip them once halfway through baking to ensure they are roasted evenly on all sides.
When they’re done, remove them from the oven and enjoy! They’re best eaten right away when they’re warm and crispy, however you can bake them ahead of time and save for snacking later.
This recipe takes almost no time to make and then almost no time to eat up. (It’s so yummy!) In the time it took my oven to heat up, I had washed and stemmed the chard, while the bacon did its thing in my skillet. As soon as the oven beeped, I was tossing the chard with the bacon fat and laying it out on the baking tray. The chard will overlap a bit at first! But it’ll shrink up in the first couple of minutes when you can separate them out a bit more. And then, before you know it, you’ll have a bowl of crispy, yummy, bacony chard chips!
I’ve made various vegetables into chips over the years, including kale and beets and parsnips, and while I was looking at my pile of Swiss chard I got from the farm stand, I thought ‘how about chips?’ I wanted something easy and quick and a little different. Everyone sautes chard or throws it into soup, but fewer people toss it with oil and bake it until crispy. My husband, of course, noted that Swiss chard chips could really use some bacon. Usually I tell him no bacon, we’re trying to be healthy, but sometimes you need a little bacon. And I have to admit that hearty greens + bacon is a pretty amazing pairing.
I love my Easy Spring Green Swiss Chard Gratin and think it’s a great way to enjoy Swiss chard and other hearty greens, but sometimes I want something fast and crispy and…bacony. And that’s where this super quick and super simple recipe for Swiss chard chips comes in. Honestly, these are almost too good, and, yes, you need to try them now!
SWISS CHARD cooked in 6 minutes
FAQ
How do you keep chard crisp?
How do you get the bitterness out of chard?
Should you eat the stems of Swiss chard?
How do you cook chard leaves in a crock pot?
Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. Cook the garlic and stems. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for 30 seconds. Then, add the water and chard stems and cook for 1 to 2 minutes, until softened. Add the leaves.
How long do you cook Chard in the oven?
Bake the chard for 3 minutes, then stir the chard, separating the leaves some more so they can get crispy. Bake for 2 minutes longer and then check the chard. When the chard is done it will be at most just a little bit soft, but preferably crisp when you take it out of the oven. If it isn’t done yet, continue baking, checking every minute.
Can you leave Chard stems on while roasting?
You can either trim the chard stems or you can leave them on while roasting, as they are edible and will become crunchy. If you do trim the stems, save them to make food scrap stock. When the greens are washed and dried, preheat the oven to 400° F (200° C). Add the dried chard leaves to a lightly oiled sheet pan and drizzle them with oil.