Tag Archives: Chips

Sea Salt Fennel Chips

Fritz and I did a ridiculous amount of shopping today.  Something about cool weather just makes me want to spend all of our money as fast as humanly possible–combine that with the fact that we redeemed some points from our credit cards that we forgot about (thanks Cait and Jeff for the reminder!) for $250, and it was a done deal. 

It was only through sheer willpower that I didn’t go adopt a fluffy orange kitten.  Next year, Lauren.  Next year.  Maybe as a graduation present?

Since we are good kids, most of the points money will go towards our new iPhones and phone plans, but I did get an amazingly cute dress from Gap for $12, some clothes for Fritz, and the making for a DIY project (a light over our kitchen table).

If that wasn’t enough, my BFF’s mom called to say she was cleaning out her DVD collection, and she just handed us tons of DVDs to look through and claim for our own–it was like Christmas in September!  Thanks, Liz!

Clearly, not much cooking happened today…but I did find a few minutes to make fennel chips.

Sea Salt Fennel Chips

  • 2 fennel bulbs
  • 1-2 t olive oil
  • sprinkle of sea salt

Preheat the oven to 350 degrees.  Trim the stalks off the fennel (you can save or toss, I don’t care!), and cut off the ends.  Divide each bulb in half, then peel the leaves from the core.  Toss them on a baking sheet, drizzle with olive oil and sprinkle with sea salt.

When baking chips from veggies, it’s best to be conservative with the salt.  The leaves shrink as they dessicate, and the salt taste can quickly become overpowering if you were too heavy-handed.

Remember, you can always add salt, but you can’t taketh away.

Bake on the middle rack, stirring them occasionally, until dry.  You will probably have to remove the smaller leaves before the thickest ones are done, otherwise they will burn.  It should take about 20 minutes to a half an hour.

I actually couldn’t resist tasting them as I checked on them, and didn’t finish baking them because they were just so good as is.  With some moisture still in the middle of the big ones, they tasted kind of like fennel fries rather than chips.

Delicious either way.

Baked veggie chips are also great with kale or chard–see here for the recipe.

Baking the chips was a really great way to make the strong anise taste of fennel a lot more mild.  You could still taste it, but it wasn’t overwhelming.

And yesterday I went apple picking with Fritz and some really lovely ladies:

We ate apple cider donuts, apple cider, and of course, tasted about a million apples on the orchard.  I plan on making apple butter using what we picked, but since I’ve never made it before I want need to find a recipe I like that doesn’t add pounds of sugar.  Any suggestions?

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Filed under Snacks

Our CSA Box, and Crispy Chard Chips

After months of excited anticipation (I know, I’m such a dork), we finally got our first (and second) CSA box!

Because Fritz and I are idiots, when I was out-of-town last week, I forgot to call and remind him to pick up our first box.  Major bummer–but part of the fun of buying from a small farmer is that you can call them and figure out a solution to your own stupid mistakes.  Maggie, the farmer’s wife, offered to give us a few veggies that we missed last week so we wouldn’t feel like we wasted a week’s worth of money.  Isn’t that nice?  Not to mention that the box we forgot to pick up got donated to someone else who needed it (you’re welcome!).

So this is really about a week and a half worth of veggies:

And yes, they are as vibrant and green and delicious as they look.

Here’s the issue, though.  Now I have an entire tableful of greens–and I refuse to waste any of them!  You’ll be seeing a lot of greens-based recipes this year.  Between the green monsters (they use up a lot of greens, really fast) and salads, I’m not too worried about getting through them.  I also blanched and froze the beet greens, and I have some other fun things planned for the next few days.

Fritz is out-of-town for the weekend with his dad, though (and he took my camera!), so that is going to make cooking, blogging, and eating those greens a lot more difficult.

Our first recipe?  Crispy chard chips.

Crispy Chard Chips

  • 1 bunch chard (or kale, or any hearty green)
  • 1-2 T olive oil
  • salt and pepper to taste

Preheat the oven to 325 degrees.  Rinse the chard leaves and tear them into pieces–they can be as large or small as you want–I went pretty large.  Drizzle two cookie sheets with the olive oil and divide the chard pieces between them.  Using your hands, toss the leaves with the olive oil until they are evenly coated.  Sprinkle with salt and pepper (and other spices if you want–garlic salt, paprika, chili powder…go crazy!).

Place on a middle rack in the oven and bake until dry and crispy, about 20 minutes.  Once they are cool, they shouldn’t stick to the bottom of the pan (thanks to the olive oil) but they may need to be gently loosened to remove them.  You can store these in a Tupperware container or plastic baggies, but trust me, they’ll go pretty quickly.

The crunchy, salty satisfaction of potato chips with all the health benefits of leafy greens.

I took these to school for a snack during my long days of lectures.  It was so nice to have a snack that feels like potato chips, since I try not to eat them but I really, really love them.

Really, really, really love them.

So far, the CSA has been a success–but I’ll update you again next week.  Hope you get a few minutes today to enjoy the weather (if you live near me) or just have some time for yourself.  Au revoir!

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Filed under Snacks, Vegetarian