Enjoy the crunch without the guilt with these crispy salt and vinegar swiss chard chips.
1 bunch (8-10) Swiss chard leaves
1 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 ½ tsp salt
Remove stalk and rib, and tear Swiss chard leaves into bite-size pieces and place in a large bowl.
Add the oil and vinegar, massage the Swiss chard and coat evenly. Preheat oven to 325°F.
Transfer leaves to a baking sheet and spread evenly. You may need two baking sheets.
Bake In the oven about 10 minutes, and then turn the sheet halfway and bake for another 8-10 minutes until crispy.
Season with salt, serve immediately.