Be prepared to become completely obsessed with these spicy little melt in your mouth Mustard Green Chips.
I have to admit something. In the past, I was a little reluctant to accept the gospel of the kale chip. Now listen, I love a good banana chip, beet chip, and even parsnip chip. Give them all to me. But greens? "Where's the substance?" I thought. "Where's the crunch?" There are certain things you expect when you hear the word "chip" here in the states and we ain't talking about french fries. A chip should have a small bite to it. It should be crispy, crunchy, and make that *noise* when you bite into it. Also, kale chips were heavily marketed by #dietculture - which made me just really not want to have anything to do with them. I'm a double Sagittarius and am stubborn as hell when I find a good hill to die on. I'm here to admit that while I still believe that both diet culture and the "good food vs bad food" shame game sucks - kale chips do not suck. In fact, as I'm sure you all know by now, they're super f@#$ing delicious. They're more of a crisp than a chip but whatever. Let's not argue about it and say we did. The fact of the matter remains - I am a kale chip convert. So much so, that I started experimenting with other greens in my garden. That's where these melt-in-your-mouth crispy lil bubs come in. Also, RIP Lil Bub. If you know, you know.
THESE dudes right here are packed with delicious flavor. After baking, there's only a slight mustard, wasabi, nose type of heat that remains and it's incredibly addictive. I'm not going to tell you that they're like superfood-smoothie-make-you-live-until-your-110-years-old healthy. These are covered in oil and oven-fried. If you want optimum health benefits - eat a raw salad. If you want something that has a pretty dang decent amount of vitamins, is technically better for you than potato chips, and also makes you wanna slap ya zaddy - eat these. Yes, we're slapping zaddies now. Here's what zaddy means for all my fellow olds. The beautiful thing about these mustard greens is that, with their natural flavor, they're delicious without any seasoning other than a little salt. They also provide a yummy based flavor for a variety of different seasonings and flavors. Just massage the seasonings into the greens and cook low and slow. This recipe is a good start for you to get super creative and have fun with it.
Since mustard greens are a bit thinner than kale, these bad boys bake up so thin and crispy that after the initial satisfying crunch - they almost literally melt in your mouth. What I love about this peppery plant is that they're fairly easy to grow and require very little maintenance aside from keeping aphids off of them. When allowed to bolt, or flower, they produce - you guessed it - mustard seeds! When planting mustard greens in your garden, its best to plant them in early spring or late summer. They really thrive in cooler temperatures. While they do best with full sun, they can grow fairly well in partial shade. Start harvesting your greens as soon as they are large enough to eat. You'll be surprised by just how large they get!
Melt-In-Your-Mouth Mustard Green Chips
Author: Megan Thompson Aston
Time: 30-40 mins
1 bundle of mustard greens, washed & completely dried
2 tbsp avocado oil ( or other oil of your choice)
Salt to taste, about 1/2 tsp
Preheat your oven to 250 and line a large baking sheet with parchment paper.
Once your mustard greens have been washed and dried, remove the stem and cut them into equal chip-sized pieces.
Place your cut mustard greens into a large bowl, drizzle with your oil, and massage the oil into your greens.
Sprinkle with salt and toss.
Lay the seasoned greens flat onto the lined baking sheet. You want them to have some space in between them and to not overlap. You may have to make multiple batches depending on the size of your baking sheet.
Bake for about 30 minutes. After 30 minutes, remove one, allow it to cool for a moment, and taste it. If it's crisp, it's done! If not, allow to bake for a few more minutes.