Julie you asked me about these...
There has been much ado lately about kale chips, but seeing as I don't have kale growing in my garden, I tried Swiss chard because I have that in abundance, and I am getting tired of Swiss chard pie. Really, how different can Swiss chard be from kale?!?
I found a recipe that sounded workable on allrecipes (love that site!)
Wash and dry your chard/kale. It is very important that it's dry, or you will have soggy chips. Trust me, I know! Preheat your oven to 350F. Line baking sheets with parchment paper. Tear leaves from the chard stems. (I used those later for supper). Tear into fairly large pieces as they do shrink, and place on the cookie sheet. Drizzle with a good oil like olive oil and your choice of seasons. I simply added salt. Bake for 10 to 15 minutes or until edges are lightly browned. Yum! It makes very quick work of a large head of Swiss chard (or kale).