Swiss Chard Firecracker Chips Recipes

SWISS CHARD CHIPS

Steps:

• 1) Wash chard well. Cut out ribs from each leaf. Dry leafs really well with paper towels.
• 2) Preheat oven to 400 degrees.
• 3) Toss chard with olive oil and sesame seeds if you're using them.
• 4) Spread out chard leaves on baking sheets, making sure the leaves don't overlap. You'll probably have to work in batches.
• 5) Bake leaves for 4 minutes, then check them. Some might be done, some might need flipped and cooked for another minute or so.
• 6) Let chips cool for a few minutes before eating.

SWISS CHARD FIRECRACKER CHIPS

Steps:

• In a large mixing bowl combine chard and oil. Stir to coat evenly. Sprinkle with red pepper flakes, and ranch dressing mix. Stir until well coated.
• Place chard on baking sheets covered with parchment paper - single layer.
• Place in oven and watch CLOSELY - you don't want them to burn. The outer chips will cook quicker than the ones in the center. Remove the chips with they are crispy.
• You can store leftover (if there are any) in airtight containers. Enjoy!

SPAGHETTI AND SWISS CHARD WITH GARLIC CHIPS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
• Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
• Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
• Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.