Kale Chips have been king long enough. Actually, I love Kale Chips and I've watched so many friends and kids who thought they didn't like greens end up snacking away on baked and seasoned Kale Chips by the dozen. If for any reason, you have not tried them - the simple recipe is the same as the one I've included here for Dandelion Chips. I have a bit of an obsession with Dandelions, as you can read about here (Dandelion Sun-dried Tomato Bread Pudding.) On my quest to see just how many products I can actually make with these loyal, fierce and underestimated miracle plants, I tried Dandelion Chips.
They bake up so easy and I can't wait to try them with different seasonings: chipotle powder, curry or maybe powdered chives (Mmmm.)As you might expect, Dandelion Chips are more delicate than the hardy and curly Kale, and the taste can be more bitter (a nice break from the too sweet and processed bagged chips.) I loved these with sea salt sprinkled all over. They melt in your mouth like dandelion air, and I think they'd make a perfect garnish on mashed potatoes, added to salads, or crushed and sprinkled over casseroles. Dandelion Chips:
1) Wash, dry and break dandelion greens into large pieces. Discard any thick ribs.
2) Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves.
3) Place in a single layer onto a baking sheet. Bake at 350F for about 8-12 minutes. Keep an eye on them so not to burn.
4) Remove pan from the oven, sprinkle the leaves with seasonings (I used Sea Salt) and allow to cool. That's it - simple~ Let me know if you try Dandelion Chips and if you have ideas for other ways to use them. Have a dandy day :D