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In which M bakes delicious snacks

Since I’ve read a few pages on the internet in the past year or two, I have encountered kale chips here and there. Crispy and light and tasty, there’s a lot to be said for them. Until you’ve tried chard chips…


A huge bag of red (scarlet? ruby? blushing?) chard came home with me while we were catsitting for my Mumini and Dadini, and M’s recent GLORIOUS success with kale chips begged repeating. These two factors combined to produce chard chips!

Clean your chard or silverbeet — but first, a digression! I tend to call rainbow and ruby chard “silverbeet”, and sometimes “spinach” for various reasons pertaining to a wandering mind and needing only to communicate about these things with people familiar with my linguistic peculiarities. Functionally, or at least culinarily, these three are fairly interchangeable. If you make me a silverbeet and feta pie and call it spanakopita, I’m not going to call you on it. But I will call you to make more spanakopita, so be warned. Anyway, whatever the sam hell you’re making chips with at this point in time, clean it and pat it dry. Tear into big chip portions, because as they bake, they’ll shrink into small chip portions. Toss with some olive oil, salt and pepper, and balsamic vinegar.

Lay them all out on a tray and sprinkle with finely grated cheese (like pecorino or parmesan or something similarly bitey).


Bake in moderate oven (around 180°C is fine) until they start looking crispy and a little blackish at the edges. You want then super dry and crackly. Usually takes about 10-20 minutes, but keep an eye on them.


You can toss your chips in a range of things before baking: white vinegar or vinegar powder (if such a thing exists and I didn’t just make it up); sesame seeds and soy sauce; olive oil and crumbled roasted nori and so on. Anything with a bit of tang and salt will be fine, but don’t drown your chips in it.


Et voila! Altogether, I think I sightly preferred the chard chips: they were just slightly lighter, crisper, and less fibrous, but both are pretty damn awesome.

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