If you’re trying to eat healthy but miss that crunch and salt from potato chips, try making veggie chips! Probably the most popular is kale because it’s so healthy, and really crisps up nicely in the oven. But I also had a fennel bulb sitting in my fridge and thought I would see how they tasted when prepared the same way.

The result? Two totally different flavors and textures, and I really enjoyed both of them.

I’ve made kale chips quite a few times and tried all different temperatures. I’ve found that the best temperature is a really low one, around 250 degrees. Your chips will take longer, but they will turn out more even, without getting the burned-on-the-edges-but-soggy-in-the-middle effect. I used the same technique with the fennel as well. And I would definitely like to try making brussels sprout chips like they serve at Marlowe in SF!

If you’ve never tried fennel, it has a very distinct taste to it. Definitely a licorice or anise flavor that some people don’t like. Even though I don’t like the taste of black licorice, I do like fennel. I usually shave it really thin with a mandolin and use it in a salad, but there are lots of things you can do with it. Including veggie chips!

To do this, I trimmed off the fennel fronds, and cut the bulb into quarters through the core. I then used my mandolin to slice them really thin. Normally, I like to remove the core, but I left it in tact so the leaves would stay attached.

Make sure your vegetables are as dry as possible. This is important to avoid soggy chips. Toss with a little olive oil in a large bowl, but don’t overdo it! You need just enough to lightly coat. (Too much oil will also lead to soggy chips). Sprinkle some Parmesan and toss again. Spread onto a foil-lined baking sheet and sprinkle with salt and red pepper flakes. Squeeze a little fresh lemon juice over the top.

Bake until crispy. Fennel can take up to an hour, and kale will take closer to 45 minutes. Check often and turn if necessary. Serve by themselves or with feta, green garlic & avocado dip.

Veggie Chips {Fennel & Kale}

by Jaymee Sire

Keywords: bake appetizer snack gluten-free low-carb low-fat fennel kale Parmesan cheese

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Ingredients

• 1 fennel bulb or 1 bunch of kale
• 1-2 teaspoons olive oil
• 1-2 tablespoons grated Parmesan cheese
• sea salt, to taste
• pinch red pepper flakes (optional)
• a few squeezes fresh lemon juice

Instructions

1. Pre-heat oven to 250 degrees. If making fennel chips, trim fronds and cut into quarters through the core. Using a mandolin, slice very thin. If making kale chips, tear kale into pieces.
2. Make sure vegetables are as dry as possible. Toss with a little olive oil in a large bowl. Just enough to lightly coat. Sprinkle some Parmesan and toss again. Spread onto a foil-lined baking sheet and sprinkle with salt and red pepper flakes. Squeeze a little fresh lemon juice over the top.
3. Bake until crispy. Fennel can take up to an hour, and kale will take closer to 45 minutes. Check often and turn if necessary.
4. Eat plain or serve with dip. Enjoy!

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