Beyond the Kale Chip
Bake swiss-chard, beet, turnip, or radish leaves into crunchy snacks.
Photography: Kate Mathis
Martha Stewart Living, April 2013
- Swiss-chard, beet, turnip, or radish leaves
- Extra-virgin olive oil
- Tear large leaves into 2-inch pieces, then toss with oil just to coat. Season with salt and spread in a single layer on a baking sheet. Bake at 350 degrees until the leaves flatten, darken slightly, and become crisp, about 8 minutes; let cool on a wire rack.
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