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Bok Choy Chips

Bok Choy Chips

Smaller, cuter, a bit milder and naturally sweeter than its larger cousin, full-size bok choy, it has delicate leaves with crunchy celery-like stems, with appealing texture variations.

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Yield 2 servings
Calories 23 kcal
Author Dorothy Reinhold

Ingredients

  • 2 heads baby bok choy
  • ½ teaspoon extra-virgin olive oil
  • Few grains sea salt

Instructions

  1. Heat oven to 325F degrees. Cut bottoms off bok choy leaves, leaving the green tops. If leaves are large, tear leaves in half. (Reserve stems for another use, in a fresh salad or stir-fry.)
  2. Place leaves in a large mixing bowl. Add the barest whisper of olive oil and stir – just enough to lightly coat the leaves, but not make them soggy. Place leaves in a single layer on a nonstick baking sheet, spreading leaves out if they are folded. Using your thumb and forefinger, sift a few grains of salt over the leaves. Truly, just a few grains. (If you are having trouble picturing what I mean, think of what Matthew McConaughey is doing with his fingers in those new car commercials.)
  3. Bake for about 6 minutes. Remove tray from oven and remove any individual chips that are crispy and done. Those that have more stem on them may need another minute or so back in the oven. Watch closely.
  4. Remove and allow chips to cool (5 minutes). Place on a serving platter and enjoy!