|crisp and delicious.|
Wash and dry chard leaves. Remove tough center veiny things.
Chop into pieces the size of the palm of my hand. (Or fine, your own hand.) They'll cook down in size.
Roll in towels to press out all moisture.
Preheat oven to 300 F. Most chard chip recipes say 275; that's probably fine if your oven is reliable.
Dump dry chopped leaves into a bowl; toss with olive oil to coat very lightly and sprinkle spices to taste. I used Penzey's chili powder, cumin, and salt and pepper.
Lay out leaves on a foil-lined cookie sheet in a single layer, not overlapping at all.
Bake for about 25 minutes, until they turn crisp and translucent.
UNLIKE kale chips, I found it was better to slightly undercook rather than slightly overcook.