Making kale chips has become quite popular and is easy especially with the flatter varieties. I tried the same process with silver beet and it works well. Heat the oven to 150C. I spray a flat tray with rice oil, then after cutting out the white stem I rub both sides of the silver beet on the oiled tray then sprinkle a little salt and/or Za’atar (Moroccan spices of all types are good). Cut the leaf into bite size pieces. Bake in the oven for about 10 minutes until crisp. If they need a little longer, turn them over. When cooked, put them in a container with a paper towel on bottom. My grandkids eat kale and silver beet ‘chips’ instead of the fatty variety with great enthusiasm, and they are really good as an at-work snack.
16
Apr