Not Kale Chips

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.

Mustard Green Chips

Mustard Green Chips

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.

Broccoli Rabe Chips

Broccoli Rabe Chips

3.  Collard Greens:  Broad leaves and a reasonable price point in New York.  Bring to a friend’s apartment for a weekend brunch.

Collard Green Chips

Collard Green Chips


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