Spring Greens Chips

Spring Greens Chips
AuthorAmy ErezCategory
Yields1 Serving
 30 mallow and mustard greens
 2 tbsp olive oil
 2 tbsp Basil or Basil Lime SGK vinegar
 2 tbsp nutritional yeast
 1 tbsp dried oregano
 1 tsp dried marjoram
 ½ tsp cayenne
 1 tsp seasalt
1

Preheat the oven to 300ᵒ.

2

Gently rinse the leaves and spin dry.
Pour oil and vinegar in a large bowl. Whisk thoroughly to mix.

3

Add the leaves and mix gently with your hands or a spatula until leaves are coated.
Add the spices and repeat mixing.

4

On a large baking sheet, lay a layer of parchment paper.
Place coated leaves individually onto the paper as flat as possible. A little overlap is okay, but keep it to a minimum.

5

Bake for 15 minutes. Remove from oven. Repeat until leaves are finished baking.
When cool enough to touch, store chips in a paper towel lined large plastic container so they can lay flat.

Ingredients

 30 mallow and mustard greens
 2 tbsp olive oil
 2 tbsp Basil or Basil Lime SGK vinegar
 2 tbsp nutritional yeast
 1 tbsp dried oregano
 1 tsp dried marjoram
 ½ tsp cayenne
 1 tsp seasalt

Directions

1

Preheat the oven to 300ᵒ.

2

Gently rinse the leaves and spin dry.
Pour oil and vinegar in a large bowl. Whisk thoroughly to mix.

3

Add the leaves and mix gently with your hands or a spatula until leaves are coated.
Add the spices and repeat mixing.

4

On a large baking sheet, lay a layer of parchment paper.
Place coated leaves individually onto the paper as flat as possible. A little overlap is okay, but keep it to a minimum.

5

Bake for 15 minutes. Remove from oven. Repeat until leaves are finished baking.
When cool enough to touch, store chips in a paper towel lined large plastic container so they can lay flat.

Spring Greens Chips

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