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- Ingredients
- Recipe
- Arugula or leaf of your choice1 to taste
- Seasonings1 to taste
- 🌱100%veganx arugula chips Have you seen? Me neither! I've never seen anyone make chips with arugula leaves, I usually make them with kale or broccoli or mustard leaves. I didn't know if it would work because arugula is a more "watery" leaf. But didn't it? And it worked very well. It's so, so, sooo easy to make that I'm going to comment more on what I consider the "little secrets" of a perfect chips than talking about the recipe itself. 1 - First of all, any leaf that will become chips has to be very clean and EXTREMELY DRY. It cannot have any water left. That's the secret of any chip. 2 - For chips, we have to remove the stem from the leaf, including the thickest ones that pass through the middle of it. The stem retains water and does not turn into chips. 3 - I noticed that everyone who teaches how to make chips recommends that the sheets be distributed on the baking sheet, one right next to the other, without piling up, so they don't "stick". Because I pile a bunch of leaves one on top of the other and it works great, and they don't stick. And this why? Why are the leaves extremely dry. When they are dry, there is no problem filling the roasting pan with leaves one on top of the other, it works just as well and saves time (and gas) of having to take two, three roasting pans to the oven... 4 - Leaf chips need to be served immediately, as soon as they come out. The leaves don't hold the crunch for a very long time, after 1 hour they start to wither. The advantage is that it's so quick, convenient and easy to do, it's worth it. I love chips as a snack or side dish. 5 - The leaves take a lot of flavors, so it's worth paying attention to the amount of seasoning and salt, otherwise they salt or get the seasonings very accurate. I prefer to mix just two seasonings, and little salt.
- How to make? Just distribute the very clean and dry leaves on the clean and dry baking sheet, season them with the dry seasonings you prefer (I like to use salt, chimichurri and a pinch of curry. olive oil. Then just mix everything by hand, so that the oil (little!) spreads over all the leaves and helps to "stick" the dry seasonings to them. Preheated oven at medium temperature for about 10 minutes. Take a look, take them off the bottom, turn them over to toast the other side for another 5 minutes and voilá. In 15 minutes it's ready. I love 💚
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