Crispy Baked Silverbeet Chips
A light, satisfying snack that converts sceptics. The key is drying the leaves completely before baking and not overlapping them on the tray.
Ingredients
- 1 large bunch silverbeet, stems removed
- 1½ tbsp olive oil
- ½ tsp fine salt
- 2 tbsp nutritional yeast or finely grated Parmesan (optional)
- Pinch of garlic powder (optional)
Method
- 1Preheat oven to 160°C fan. Line two large baking trays with baking paper.
- 2Wash leaves and dry very thoroughly; any moisture will steam the leaves instead of crisping them. Pat dry with a clean towel.
- 3Tear leaves into large pieces, roughly 6–8 cm. Leave them large; they shrink considerably in the oven.
- 4Spread in a single layer on the trays. Do not overlap. Drizzle with olive oil and toss lightly, ensuring each piece is lightly coated.
- 5Sprinkle over salt and nutritional yeast or Parmesan if using.
- 6Bake for 12–15 minutes until crisp and just colouring at the edges. Watch closely; they go from perfect to burnt quickly. Cool on the trays for 5 minutes before serving; they crisp up further as they cool.