Description
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
- ⅛ cup balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound dandelion greens
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8