My cold weather crops are currently in full swing and I have buckets and buckets of lettuce, kale, swiss chard, rhubarb chard and rainbow chard. I needed something to do with all of the chard, other than freezing and plain dehydrating. Last year my kale chips were a big hit with the family so I decided to try out the same recipe for chard. When dehyrated at a low setting, it’s a raw food with plenty of nutrients like vitamins A, K, and C.
HOW TO: DEHYDRATOR SWISS CHARD CHIPS
10-14 stalks of Chard, depending on the size of the leaf
1- 1 1/2 tablespoons Honey (do not over use or the chips will stick to the trays)
1/4 cup neutral oil such as canola
Optional: Paprika, garlic powder
Step by Step Method: a photo diary
Rinse stalks and pat dry.
Remove leaves from the stem. Tear the chard into about 2 inch pieces.
Remove leaves from the stem. Tear the chard into about 2 inch pieces. Place in a large bowl, the leaves start out nice and fluffy
Save your stems and chop for soup or stir-fry. My rabbits are a big fan of the stems.
Add ¼ cup of oil, squeeze out ½ lemon over the leaves.
Mix well and let it sit for about 4 minutes.
Drizzle 1/2 of the honey over chard, stir, and drizzle the remaining honey again. Optional: Add your favorite seasoning combination. These salts that my dad smoked for me are a favorite.
Spread out onto 4 dehydrator trays, without over lap.
Place in dehydrator for 8 hours at 110 degrees.
Store dehydrated chips in an air tight container.
Leftover chard makes a nice little salad and dressing.