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Beyond Kale Chips: Crunchy Nutrition from Other Greens
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Beyond Kale Chips: Crunchy Nutrition from Other Greens

Prep Time: 5 minutes

Cook Time: 10 minutes

Everyone knows about kale chips at this point, but did you know that you don’t have to stop with this leafy green? While kale is one of the better greens for you since it is darker and absolutely packed with nutrition, not everyone enjoys it. In fact, when I made some kale chips, my kids complained bitterly. So, I decided to test out a few more greens to see if there was anything they DID like.

Remember that greens come in a variety of flavors and strengths. Like green smoothies, you need to pick the ones that are actually palatable for you. If kale isn’t your cup of tea, no worries, just move on to a different green. Here are a few that we have tried.

Chard: This fun green is not as strong tasting as kale, but it still has a pretty big flavor. It’s absolutely packed with Vitamins K and A, with a good dose of C and magnesium, too. Swiss chard has been shown to balance blood sugar and it is a natural anti-inflammatory.

Beet Greens: I love using the “leftovers” from cooking up some beets. The greens are just as edible as the roots and they have crazy high levels of Vitamin K. These leaves are also handy for giving your immune system a nice boost and preventing infections, as well as cancer. Since the leaves are full of Vitamin A, they’re also good for your eyes.

Spinach: This was a favorite in my house, since spinach is so light in flavor. It doesn’t bother the tastebuds and any flavorings you add really pop. Like other greens, spinach is high in Vitamins K, A and C, plus it has plenty of magnesium and potassium. It also contains omega-3 fatty acids and selenium.

How to Prepare Your Chips

Making green chips is similar, no matter what type of greens you are using.

Preheat the oven to 450°. Wash and dry the greens and tear into chip size pieces (this is totally up to your personal preference).

Toss the greens with a drizzle of olive oil (about 2 tablespoons per large bunch of greens) until coated.

Spread the leaves out on a couple of cookie sheets so that they are in a single layer. At this point, you can add any flavoring that you like. We usually sprinkle with sea salt and garlic powder (approximately 1/4 teaspoon). You can experiment with this. Baker’s yeast gives a cheesy quality, while curry or paprika can also be nice. Try blending herbs to make a new flavor. Another option is to add a little balsamic vinegar with the oil when tossing.

Bake for 8-10 minutes. Thinner and more delicate greens may require less time, so check frequently.

Remove from the oven as soon as the leaves turn brown at the edge. Serve right away. Any extras could technically be kept in a Ziplock bag, but truthfully, we’ve never reached that point.

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Leave a Comment

  1. Melissa Nott
    Melissa Nott
    A recipe I must try! Thanks for the honesty about not everyone liking kale. Spinach sounds like a great alternative! Do you know if any vitamins are lost during cooking?
    Log in to reply.
    1. Blanca Verome
      Blanca Verome
      I'm sure you do lose some, but by baking, it's far less than if you boil the greens.
      Log in to reply.


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