AuthorAmy ErezCategoryBasil Vinegar
Preheat the oven to 300ᵒ.
Gently rinse the leaves and spin dry.
Pour oil and vinegar in a large bowl. Whisk thoroughly to mix.
Add the leaves and mix gently with your hands or a spatula until leaves are coated.
Add the spices and repeat mixing.
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.
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
Directions
Preheat the oven to 300ᵒ.
Gently rinse the leaves and spin dry.
Pour oil and vinegar in a large bowl. Whisk thoroughly to mix.
Add the leaves and mix gently with your hands or a spatula until leaves are coated.
Add the spices and repeat mixing.
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.
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.
Looks yummy!