By Seth Fera-Schanes
New Yorkers have a healthy obsession with kale. Being a foodcentric city, chefs and cooks here are always looking for new techniques or ways to reinterpret dishes. That being said, I decided to take the traditional kale chip recipe and apply the same principles to other hardy greens.
The rules are simple: wash and dry the leaves, remove stems, drizzle a little olive oil, add salt to taste and slowly dry in the oven at 250 F degrees for 20-30 minutes.
All three of these recipes originally appeared on The Refined Chef website. The mustard green chips were also included in an article on The Kitchn, Beyond Kale: 7 More Chips Made from Leafy Greens.
1. Mustard Greens: The leaves have a natural spiciness which is a welcome note when eating these chips. Enjoy as a healthy snack for a basketball game.
2. Broccoli Rabe: Has a slight bitterness that isn’t overpowering. The leaves aren’t too large and I would recommend serving to start a dinner party.
3. Collard Greens: Broad leaves and a reasonable price point in New York. Bring to a friend’s apartment for a weekend brunch.