How To Make Dandelion and Broccoli Leaf Chips
Dandelion and Broccoli Leafs Chips are light, cripsy and coated with a sweet and savory addictive glaze. Good thing they are healthy and nutritious because you won’t be able to stop at one!
- Prep Time: 5 minutes
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 20 - 30 chips 1x
- Category: Snack
- Method: Bake
- Diet: Vegan
Ingredients
Scale
- 2–4 cups (or handfuls) of dandelion or broccoli leaves (depending on the size)
- 1/4 cup Olive oil
- 1 tbsp Soya sauce or Tamari (gluten-free)
- 1 tbsp Nutritional yeast
- 2 1/2 tsp Maple syrup
- Sprinkle of salt
Instructions
- Throughly wash and dry the leaves using a salad spinner or pat with a towel.
- Line 1 or 2 large baking trays with parchment paper. Preheat oven to 350F and ensure oven rack is in the middle setting.
- In a medium sized bowl, whisk together olive oil, soya sauce or tamari, nutritional yeast, maple syrup and a sprinkle of salt until combined.
- If using dandelion leaves: Use a pastry brush or your fingers to gently apply the mixture to both sides of the leaf. Lay on baking tray being careful not to crowd. You may have to cook in several batches depending on the size of your tray.
- If using broccoli leaves (or thicker greens): Remove any hard centre rids by cutting away with a knife or tearing with your hands. Add the greens to the bowl with the marinade. Mix with your hands, massaging to tenderize the leaves and coat with the seasonings.
- Lay on the Lay on baking tray being careful not to crowd. You may have to cook in several batches depending on the size of your tray.
- Bake untouched 6-8 mins for dandelion leaves. Bake up to 10-12 mins for thicker greens.
- Watch very closely as these can burn quickly.
- Allow to cool and gently remove from the baking tray.
Notes
Store covered in a cool dry space for up to 3 days.