Dandelion Chips

Name: Dandelion Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 0.5 cup olive oil; 0.125 cup balsamic vinegar; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pound dandelion greens

2.0

(1)

1 Review

1 Photo

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.

Recipe by Shanda

Updated on January 4, 2022

1

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

148	Calories
14g	Fat
6g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 148
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 190mg	8%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 2g
Vitamin C 20mg	100%
Calcium 108mg	8%
Iron 2mg	11%
Potassium 231mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.