Baby Choy Chips
Chips are the BEST aren’t they? Salty and crispy. Potatoes are the king of chips, but we decided to switch things up with these baby bok choys. Why baby bok choy? Because they are super delicious and nutritious.
Bok Choy Nutrition Facts:
Baby bok choy is a part of the brassica family of vegetables, which has been researched heavily for their positive association with reduced heart disease and reduced gastrointestinal cancers. (1)
Other studies have highlighted bok choy for its possible link reduced prostate cancers. (2)
Need MORE vegetable chips? Try our Radish Chips!
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We were able to find baby bok choy in the salad section of our local grocery store. Can’t find baby bok choy? This recipe works great with regular bok choy! When using regular bok choy the best chips will come from the green ends.
Pro tip: Lay the bok choy in a single layer on the dehydrator shelves to avoid the chips from sticking together.
Don’t have a dehydrator? I highly recommend getting one because there is soo much you can do with this nifty gadget. If your kitchen is already cluttered no worries! You can also make these in the oven:
Pre-heat oven to 350 F. Line a cookie sheet with parchment paper.
Follow steps 1-3 of the recipe below.
Bake for 10-15 minutes until the edges are brown. Keep a close eye on them so that they don’t burn.