We want to try this version from ValleyWriter's blog, partly because they take less time to bake than the Bon Appetit version, partly because her other recipes sound so good that we trust her. Check them out!
Last night, faced with a big bunch of Swiss chard from the CSA box, we tried to make chard chips. The oven was already running at 400 degrees for a batch of crispy smashed potatoes, so we figured we'd just keep a close eye on the chips. We don't know if the hotter oven was the problem or just that a wet veggie like chard wasn't up to the job, but the resulting chips, though edible, were much less tasty than their kale predecessors.