On the theory that popcorn is just a vehicle for fat and salt that's lightly crunchy, I have a great substitute: chard chips. You can even eat them hot! They're full of vitamins and nutrients, too, and don't contain glyphosate (unlike corn). I like this recipe better than others I've tried because pre-drying the leaves makes them crispier and greatly reduces cooking time.
Note that Swiss chard is high in oxalates if that's something you have to watch.
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| Photo from Pexels. |
Recipe
- 1 batch Swiss chard, washed
- Nutritional yeast (available in the spice aisle)
- Avocado oil
- Salt
Separate the Swiss chard leaves and hang them out to dry for a few hours until they're wilted.
Preheat the oven to 400 degrees F.
Cut out the center vein and any other large veins in the leaves. Cut the leaves into sections about 3" to 4" square. Place them on a wire rack on a cookie sheet. Brush them on one side with avocado oil. Sprinkle with nutritional yeast and a little bit of salt. Bake for 8 minutes. Store in an airtight container.
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