Chard is very nutritional, and high in B vitamins and folic acid. However, it is thicker than spinach, and has to be 'de-stemmed' in order to make a good go out of it. I recently went to a restaurant that served 'Baked Kale'. Crunchy green, salty bits, that tasted divine. I thought I'd go after this concept and give it a whirl with chard.

The result? My daughter was hovered over the baking tray last night, shoving crispy leaves of chard down her throat like it was See's Candy. Success.

Let me share with you. I rate this "Are you kidding? Super Easy!"

• Wash and de-stem big leaves of chard (I left some, as they just come out soft and very edible). Leave stems in smaller leaves, as you won't even notice them after being baked.
• Lightly wipe the bottom of a non-stick baking/cookie sheet with a paper towel that has a few drops of olive oil on it.
• Lay the leaves down, try not to lay them on top of each other.
• Drizzle a little bit of olive oil on the leaves, and add salt per your comfort level. I like chunky salt. I use just a little, and it seems to go a long way.
• Put in a 400 degree oven. At first, you may see steam coming out of your oven. Don't panic..the moisture needs to get out of those leaves. After 20 minutes, check on it. You'll see the outsides crisping up. If you'd like, take a spatula and take out the ones that are looking somewhat crispy, and pop the rest in for another 5 minutes of so until they are done.
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These lightly crisped leaves taste like wonder veggie chips, yet paper thin.

And, this is a 'picky' kid tested recipe!

Enjoy!