Friday, April 29, 2011

Dandelion is the new Kale - Simple Saturday

Dandelion Chips w/ Sea Salt
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


Kristin said...

I love kale chips, so I'm looking forward to branching out to kale now. I see dandelion at farmer's market all the time, but I wonder if there is any harm using the stuff that creeps up in your own yard?

Rebecca from Chow and Chatter said...

wow fun snack looks great

Pikko said...

I'm actually growing some dandelions to make a salad, so I was fascinated when I saw your post about chips! I'm assuming they're not as time consuming to make as kale chips? (I don't have a salad spinner, so I towel dry them)

Sarah-Jane - said...

never heard of kale chip or dandelion chips. Worth a go - plenty dandelions around to forage at the moment

Anonymous said...

I want t try dandelions but am afraid. How do I start picking and preparing leaves. Can u use the yellow flower also?

Cathy @ ShowFoodChef said...

Kristen: Thx for your comment. The thing to be careful about with the dandelions in your own yard are exposure to car fumes, or yard treatments. I have some in my yard, also, but I use the organic ones from the Farmer's market. :D

Rebecca: THx - hope you get to try them.

Pikko: When I make Kale chips they seeme to bake pretty fast, but these are def more fragile and thin so do take less time. Thx for stopping by here and taking the time to comment :D

Sarah-Jane: I love the Kale chips. They kinda made the rounds last year, so if ya haven't had the chance to try those - definitely do that too. I love that you can forage dandelions - I would be careful about how close they are to any car fumes or yard treatments just to be careful. Thx for stopping by here :D

Anonymous: Thx for stopping by. I'd really recommend using the organic greens at Farmer's market or other markets just to be sure. The greens will come in a bunch. Wash and dry like you would lettuces, then follow the directions in the post the rest of the way. Thx so much for stopping by and taking the time to comment. :D

Nancy said...

So good to see you this weekend!! Should have planned ahead and made some of these to bring to camp!!

averagebetty said...

These do indeed look dandy - perfect and light for summertime.

It was wonderful laughing with you all weekend at Camp!

FamilySpice said...

Crispy AND salty? I'll try it!

It was great meeting you this weekend at camp. Looking forward to seeing everyone's work after an inspirational weeekend!

Jeanne @JollyTomato said...

Hi Cathy: I love kale chips so I can't wait to try these dandelion chips. My one question is about the flavor of the greens: When I've had dandelion greens in salads before they tend to have a little "bite" to them. Do the dandelion chips have this same kind of flavor, or do they come out more neutral when they've been baked?
LOVED meeting you at camp this weekend. Look forward to reconnecting soon!

Cathy @ ShowFoodChef said...

Nancy - Loved seeing you at CampBlogAway, what a hoot.

Sara/Betty :D - I really enjoyed meeting you and laughing this past weekend. Thx for stopping by here.

Laura/Family Spice - I had a great time, too. Thx for stopping by, hope you try these.

Anonymous said...

Those don't look like Dandelion leaves at all...and I use them in salads here in Texas.

wildcraft diva said...

Hi, have linked to this, thanks :)

wildcraft diva said...

thanks for sharing :)