Wow! What a great discovery. you can tear the leaves off the stems and rip them into bite sized pieces, so utensils aren't even necessary. Use a salad spinner to get the pieces dry dry dry. MGo light on the olive oil and salt when you toss them, it's easy to overdo it, especially the salt. I use the convection setting on my oven and after the first 5 minutes I check on them frequently. It's best if they are in a single layer so they all get crispy at the same time. I've found that the smaller tender leaves crunch up the best. When I think they're done, I turn off the oven, open the door half-way and let them sit a couple more minutes. These heavenly chips will satisfy your crispy crunchy salty cravings every time! Would love to know the nutrition value! Thanks for a great idea!
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Wow! What a great discovery. you can tear the leaves off the stems and rip them into bite...