Thursday, May 2, 2013
Swiss Chard Chips with Lime Zest, Ginger, and Nutritional Yeast
Recent items that were offered to the toddler, but rejected include:
cheesy-creamy pasta with broccoli
and these Swiss chard chips
Items that said child has attempted to eat during this same time period include:
a coffee table
a throw rug
a cardboard box that had been turned into a train tunnel
a cardboard box that had been turned into a boat
At least when he tried to eat the cardboard, he did try to justify it. Our pig cat Rambo has a fondness for tearing up cardboard, and Max tried to explain to us that since Rambo eats the stuff, he should be able to as well. Not the worst logic. But still not convincing. Both have been cut off.
I guess that leaves more of these chips - all full of lime and ginger, and ancho chile powder and the subtle umami taste from the nutritional yeast - for me.
1 bunch swiss chard, roughly chopped into chip-sized pieces
1-2 tablespoons olive oil
zest of 1 lime
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
1/4 teaspoon ancho chile powder
1/2 teaspoon nutritional yeast flakes
wedges of lime
Heat oven to 350. In a small bowl, mix together lime zest, ground ginger, salt, ancho chile powder, and nutritional yeast flakes. Place the chard in a large bowl, and use tongs to coat the pieces with oil. Sprinkle the lime seasoning mix and use the tongs to coat the pieces with the seasonings. In a single layer, place the chard on parchment or Silpat lined baking sheet. Bake for 5-10 minutes, until crispy. They may not crisp evenly, so remove the finished ones and return the pan to the oven to get the rest crispy. I only did one baking sheet at a time, as I didn't want to risk steaming the chard instead of getting it crispy. I did 2 rounds of baking. Drizzle some lime juice and extra salt (if desired) on the chips, once they are all finished. Finally, leave out on cooling rack for a few hours before storing.