Spring Sides Week: Spinach Chard Chips

C – Chips as a Spring side?

Yes … maybe. If they make it to being a side. See, I love chips. These chips didn’t make it as a side … even though they were intended as a side for a burger. But, they didn’t make it. One bite and I had to eat them all. They were really addicting.

Jim only got one. I think Luke was disappointed when he came over and all the chips had been eaten.

The only disappointing thing with most chips I make in a dehydrator is that they aren’t as crispy the next day. I usually rush and eat the chips immediately after they come out of the dehydrator.

I also eat them immediately because I love warm freshly made chips. The flavor is amazing when fresh.

Just as small pinch of seasoning will go a long way when making these chips. I have over seasoned them a few times. Now, I remember that a little will go a long way. The flavor of the chard will come out nicely.

Spring Sides Week: Spinach Chard Chips
Recipe type: Sides, Snacks
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Serves: 2
  • 1 bunch spinach chard
  • 1 to 2 drops of oil for each spinach chard leaf
  • Salt and pepper to taste
  • A pinch of garlic powder for each leaf
  • A pinch of paprika for each leaf
  1. Place one or two drops of grapeseed oil on each spinach chard leaf.
  2. Rub the oil all over the leaves.
  3. Mix salt and pepper, garlic powder, and paprika in a small bowl.
  4. Sprinkle a little of the spices in every leaf on both sides.
  5. Place a single layer on dehydrator tray.
  6. Dehydrate @135 degrees or according to the dehydrator instruction for vegetables for 3 to 4 hours or until completely dry and crispy.
  7. Remove from tray.
  8. Serve.
  9. Eat immediately.
  10. Enjoy!


It’s a healthy snack or a great side.

Now, I just need to figure out how to make these chips last longer than just a few hours after dehydrating.