Drying to Preserve

CRISPY GREENS CHIPS

If your greens chips begin to lose their crispness as they’re stored, place on a baking sheet and bake in a 325°f oven for 2 to 3 minutes.

PREP: 20 MINUTES DEHYDRATE: 2 HOURS 30 MINUTES MAKES: 3 CUPS

1. Thoroughly wash and drain greens; pat dry with paper towels. Remove and discard the tough center stalks from leaves. Tear leaves into 2- to 3-inch pieces (you should have about 8 cups kale or collard green pieces, 6 cups Swiss chard pieces, or 10 cups mustard green pieces). In an extra-large bowl combine oil, salt, and smoked paprika. Add greens; toss to coat.

2. Place leaves in a single layer on mesh-lined dehydrator trays. Dehydrate at 135°F for 2½ to 3 hours or until dry and brittle.

3. Cool greens on wire racks. Transfer to an airtight storage container. Cover and seal. Store at room temperature for 5 to 7 days.

OVEN DIRECTIONS: Preheat oven to 300°F. Prepare greens as directed in Step 1. Place a wire rack on each of four baking sheets. Arrange greens in a single layer on the wire racks. Bake on separate oven racks about 20 minutes or until greens are crisp, rearranging baking sheets halfway through baking (if all four baking sheets won’t fit in oven, bake in two batches). Cool and store as directed in Step 3.

PER 10 PIECES: 34 cal., 3 g fat (0 g sat. fat), 0 mg chol., 108 mg sodium, 3 g carb., 1 g fiber, 1 g pro.

SPICY ASIAGO GREENS CHIPS: Prepare as directed, except substitute 2 tablespoons grated Asiago cheese and ½ teaspoon crushed red pepper for the smoked paprika or ground chipotle chile pepper. Store in the refrigerator.

PER 10 PIECES: 45 cal., 3 g fat (1 g sat. fat), 2 g chol., 134 mg sodium, 3 g carb., 1 g fiber, 2 g pro.

WHERE THERE’S SMOKE

Smoked paprika—also called Spanish pimenton—is made by drying peppers over smoky wood fires, then grinding them to a powder. It comes in both sweet (dulce) and hot (picante) varieties. It’s a good idea to have both varieties on hand, depending on the use.