CRISPY RAINBOW CHARD Chips WITH HONEY MUSTARD DIPPING SAUCE
I love exposing my little toddler to all the vegetables that are popping up at the farm this year. Last season at this time she was barley one and just didn’t “get” it. She’d eat most of what I prepared for her but didn’t connect the dots as to where it was coming from. This year she is GETTING IT!! We harvested a bunch of rainbow chard together and then came back into the kitchen to make crispy chard chips. It’s so fun to watch her explore the farm and interact with her food in this way. And of course, you don’t need to live on a farm to expose your little ones to where their food is coming from. A trip to the farmers market or your local community garden is a great place to start.
This recipe is a fun way to eat chard. It’s reminiscent of kale chips but has a more mild flavor. We jazzed our little crisps up with some spices and then dipped them into some homemade honey mustard sauce for good measure. Our girl is really into “dipping” her food so having homemade condiments on hand is a must for us and encourages her to eat more diverse foods if she can dip away!
A few fun nutritional facts about chard—chard is chock full of antioxidants and one serving supplies your body with it’s daily need for vitamin K. It’s also a good source of vitamins A and C and contains iron, copper, potassium, calcium and vitamin E. We love not only the flavor but how darn nutritious it is!
Anyhow I hope you and your family loves these little crisps as much as we do.
CRISPY RAINBOW CHARD WITH HONEY MUSTARD DIPPING SAUCE
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 4
For the Chard:
1/4 cup ghee
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1 bunch of Swiss chard, leaves and stems separated and leaves torn into large bite size pieces (save the chard stems for another use--like pickled chard stems or as a substitute for celery)
Freshly grated parmesan cheese for serving (optional)
Honey Mustard Dipping Sauce:
1/2 cup whole milk greek yogurt
1/4 cup dijon mustard
1/4 cup extra virgin olive oil
3-4 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 clove of garlic, minced
salt to taste
Preparation
Preheat the oven to 350F and set two baking sheets to the side.
Heat the ghee in a small saucepan over medium-low heat along with the spices and salt. Once melted remove from the heat. Add the chard to a large bowl and drizzle in the ghee. Use your hands to massage the ghee into the chard leaves and them spread them on the baking sheets in a single layer. Place the sheets in the oven side by side and bake until the chard leaves are crips and lightly browned, about 12-15 minutes. Remove the pan from the oven halfway through baking and flip the leaves and rotate the pans. Cooking times will very depending on your specific oven and ingredients.
Prepare the dipping sauce by combining all the ingredients in a bowl or mason jar and whisking well until completely smooth and all the ingredients are evenly incorporated. Taste for seasonings and adjust as needed.
Serve the chard along with the dipping sauce and enjoy!
Notes
*Cooking times will very from kitchen to kitchen. The dipping sauce will keep in the fridge for up to 10 days in a sealed container.
