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I love potato chips and I love leafy vegetables. One of my favorite leaf vegetables is Belgian endive. A head of it almost looks like a baby head of romaine lettuce. Very cute. But a lot more bitter! But here I am with a Crispy Red Belgian Endive Chips recipe.
Endive is a bitter leaf vegetable that tastes awesome on salad. In the summer, I like to have it cold and fresh with olive oil, a tiny splash of red wine vinegar and just enough salt to let its natural flavors come out. Now that it’s autumn, I want things that are less, well, cold.
And anytime I can, I love to make chips out of leafy greens. While this Belgian red endive that I just happened to have in my produce subscription box isn’t a leafy green, it’s still a fantastic leafy vegetable to turn into a crispy snack. So that’s why I am sharing this Crispy REd Belgian Endive Chips recipe with you today.
This recipe obviously centers around the endive. The three other ingredients are the olive oil, kosher salt and red wine vinegar. Because endive is a bitter vegetable on its own, I chose red wine vinegar to neutralize the bitterness.
It’s pretty simple to make. First off, we cut the endive across into four sections. We discard anything that looks limp.
Afterwards, we rinse off every leaf and dry it. I use my salad spinner to dry the leaves and then lay each leaf in a layer, none touching on a cloth napkin to get the rest of the water droplets.
I place another napkin on top to get both sides and gently pat it.
This is as dry as it will get. The dryer the better so we don’t get soggy chips.
Afterwards, we toss it with olive oil, red wine vinegar and kosher salt. Be mindful about evenly distributing. Cover the bowl and gently shake to cover each leaf with the olive oil and salt.
When everything is evenly coated, we place it on a wire baking rack that will sit on top of a baking sheet. The wire baking rack allows for better crisp.
We bake it in the preheated oven for 15 minutes and have our Crispy Red Belgian Endive Chips!
PrintCrispy Red Belgian Endive Chips
Super easy crispy red Belgian endive chips – or chicory chips!
Ingredients
- One head red Belgian endive
- Two tablespoons of olive oil
- Two teaspoons of red wine vinegar
- Two teaspoons of kosher salt
Instructions
- Preheat oven to 350°F
- Cut endive into four sections and discard any limp parts.
- Rinse the endive thoroughly but gently. Dry the endive leaves using a salad spinner if possible. Or place the leaves in a single layer on a cloth napkin or towel and cover to get all water droplets off.
- In a medium bowl, combine and toss the dry endive leaves, olive oil, red wine vinegar and kosher salt.
- When all the leaves are coated, place a wire baking rack in a baking sheet. Then make one layer of the leaves, none touching. Roast in batches if you need to.
- Bake in the preheated oven for 15 minutes. Keep an eye on it to prevent burning and adjust time as needed.
- Endive chips are done when they are a nice deep brown. Be sure not to burn.
