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Swiss Chard Chips

By Layla Schlack, associate editor

October 6th, 2012

Remove the stems from a bunch of Swiss chard. Rinse the leaves thoroughly, pat dry, and tear coarsely into 2-inch pieces. Toss with kosher salt and crushed red pepper flakes. Spread in a single layer on a nonstick baking sheet and bake until the leaves are crisp and slightly darker but still green.

posted in: Blogs
Comments (2)

sapphire2249 writes: I love Swiss chard. Perhaps you are letting yours get too old before harvesting it? Any green will become stronger and bitter the older it gets. Try harvesting younger leaves and see if you don't develop a taste for it. Posted: 10:31 am on February 28th

penran writes: I tried this and followed the directions to the letter. They were Nasty and the capital letter is intentional. They did not smell very good either. I grew Swiss chard and kale in my garden this summer because they are attractive. I have found a couple of recipes for the kale but the chard is so bitter and strong flavored. I would be interested in other recipes before giving up on the vegetable. Posted: 3:11 pm on February 2nd

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