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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

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  • 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

148 calories; protein 1.6g 3% DV; carbohydrates 6g 2% DV; fat 13.9g 21% DV; cholesterol 0mg; sodium 189.8mg 8% DV. Full Nutrition
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