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Forget kale chips! Dandelion chips are plentiful, crispy, and yummy – and you can just pick them in your yard! Make sure they have not been treated with pesticides though.
Ingredients
- ½ cup olive oil
- 1/8 cup balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound dandelion greens
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
Step 3
Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 148 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium190mg | 8% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 7% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C20mg | 100% |
| Calcium108mg | 8% |
| Iron2mg | 11% |
| Potassium231mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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