Dandelion Chips


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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
8 servings


  • ½ cup olive oil

  • cup balsamic vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 pound dandelion greens


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

  2. 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.

  3. 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.

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