Swiss Chard Chips are the crispy, salty snack you didn’t know you needed! Lightly seasoned and baked to perfection. They're the most craveable way to eat your leafy greens!
My garden is bursting with Swiss Chard right now, so I've been playing around with more ways to use it. Lemon Swiss Chard Pasta is a weeknight dinner hero. And simple Swiss Chard Salads are my go-to side dish. But until now, I was missing one thing - the perfect Swiss Chard snack recipe. My family loves these chard chips and I hope you do too.
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Why you'll love this recipe
- Easy: Ready in 20 minutes—no chopping! Just tear, toss, and bake. You don't even need a mixing bowl, so clean-up is easy too!
- Delicious: Olive oil, salt, and simple pantry spices transform Swiss Chard into a crispy, craveable snack. It's the fastest my family has devoured a huge bunch of chard in one sitting!
- Family friendly: Crispy Chard Chips are a fun way to get kids to eat their greens. The simple garlic seasoning isn't spicy, so everyone can enjoy them. My kids love the mildly cheesy flavor from the nutritional yeast, but it's optional!
- Healthy: Snacking you can feel great about! Swiss Chard is a leafy green high in vitamin K, vitamin A, and fiber (source). These crispy chard chips make a healthy substitute, when the salty chip craving hits. And it's a budget-friendly twist on kale chips.
Ingredients (and substitutes)
These yummy chard chips require just 5 simple ingredients - and your pantry likely has them all! Here's what you'll need:
- Swiss Chard: Use any variety. I'm using Rhubarb Chard, from my garden. You could substitute kale to make kale chips instead.
- Olive Oil: A generous drizzle creates crisp, flavorful chard chips. Don't skimp! You can swap grapeseed or vegetable oil, but it'll have less flavor.
- Garlic Powder: Delivers even, subtle garlic flavor (no chopping required). Substitute onion powder in a pinch.
- Nutritional Yeast (optional): The yellow flakes are packed with umami, giving a boost of flavor to these Chard Chips. It's also a great source of B12 and other vitamins. Bon Appetit calls it "Nature's Cheeto Dust" and I agree! Find it in the health foods aisle or baking section of your grocery store.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more healthy veggie snack recipes? Don't miss Air Fryer Shishito Peppers, Broccoli Fries, or Air Fryer Broccoli Tater Tots.
How to make Swiss Chard Chips
These baked Swiss Chard Chips take just 20 minutes to make. So they make a fun and healthy snack or side—any day of the week!
Here's how to make this recipe:
1. Remove chard stems. Then tear leaves into bite-sized pieces.
2. Scatter chard on a large baking sheet. Toss with olive oil and seasonings.
3. Bake for 10 minutes, then flip and separate leaves. Return to oven.
4. Bake until Swiss chard chips are mostly crispy and golden brown.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't toss the stems: They're delicious and crunchy! I love to make Quick Pickled Swiss Chard Stems—then add them to Portobello Mushroom Tacos, Rice Bowls, Veggie "Pulled Pork" Nachos, and so much more!
- Swiss Chard bunches vary in size: Don't use more than 7 cups of Swiss Chard leaves (after stemming). If your bunch is bigger, save the rest for another use. This avoids overcrowding the pan, which will can prevent the chard chips from crisping.
- Dry the leaves well: I like to use a salad spinner for the Swiss Chard leaves, after rinsing. Then a quick pat dry with a clean kitchen towel. Excess moisture will cause the leaves to steam.
- Use a large baking sheet: Space allows the chard to bake evenly. Use a half-sheet size (18 x 13 inches). If you don't have a pan this big, split across two baking sheets or make half the batch.
- Remember to flip and separate: Part-way through baking, flip the chard and spread it out again. This helps it crisp evenly.
- Diamond Kosher salt works well too: As I explain in my cookbook, my recipes call for fine sea salt. But, if you have Diamond Kosher salt, feel free to use it! The flakes are lighter and fluffier— so you can get more even coverage, without over-salting. When subbing Diamond Kosher salt, use 2x what the recipe calls for. Coarser kosher salt (like Morton's) needs a different amount, so just stick with fine sea salt for accuracy.
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📖 Recipe
Crispy Baked Swiss Chard Chips
Ingredients
- 1 bunch Swiss Chard (10 oz/283g, see note 1)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoons nutritional yeast (optional, see note 2)
Instructions
- Preheat: Preheat oven to 350℉ (177℃), with rack in the center (see note 4).
- Prep: Remove stems from 1 bunch Swiss Chard (see note 1). Tear leaves into 2-3 inch pieces (5-7.5 cm), until you have about 7 cups. (If you have more leaves, save for another use). Dry leaves thoroughly—use a salad spinner and/or pat dry with a kitchen towel.
- Season: Spread chard on 1 large unlined baking sheet (see note 3). Drizzle with 2 tablespoons extra virgin olive oil. Toss with your hands to coat. Sprinkle with ¼ teaspoon fine sea salt, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, and 2 teaspoons nutritional yeast (if using). Toss again, then spread chard out evenly.
- Bake: Bake for 10 minutes. Flip, then spread out the chard again. Bake for another 5 to 10 minutes until crisp and golden brown. Taste and season with more salt if needed.
Notes
- Swiss Chard: Use just the leaves (you can save stems for another use). To separate: Hold the stem end with one hand...then wrap your other hand around the leaf base and slide it down the stem to separate the leaf. (Refer to photo in post above). Or, cut stems out with a knife.
- Nutritional Yeast: Adds savory, cheesy umami flavor (dairy-free/vegan). Find it in health food or baking aisles. It's optional though, so skip it if you prefer.
- Baking Sheet: Use a half-sheet pan (18x13 in/45x33cm) to give space for the chard leaves to crisp up. If your baking sheet is smaller, split between two sheets (position racks in upper- and lower-thirds of oven) or halve the recipe.
- Storage Tips: Best eaten fresh. But you can store extras in an airtight container for up to 1 day. They'll be less crispy, but still tasty. I like to line the bottom of the container with paper towel to absorb excess oil.
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