Bok Choy Chips

I don't really dislike a single fruit or vegetable...except bok choy. I hate bok choy with a passion. When I got a huge head of my arch nemesis in my CSA basket I took to Instagram to, number one, receive emotional support and, number two, see if any fellow bok choy haters had recipes. You did. And you are awesome because this veggie is amazing as a beauty food and source of green (vitamin A and C!).

The best recommendation I received to rid by kitchen of bok choy was to make chips! Like the less popular cousin of the kale chip, but surprisingly...dare I say it...more delicious! These chips have more of a mild flavor than kale and although I hate to use this descriptor, are more potato chip like. Next time, these are getting a sprinkle of sesame oil for extra addictive flavoring.

Bok Choy Chips

/// Ingredients ///

• 1 head, bok choy
• 2 T olive oil
• sea salt

/// Directions /// Wash bok choy and pat dry with a paper towel. Chop into large squares and toss in olive oil. Sprinkle with sea salt and bake at 450 for 7 minutes. Note: If you're cooking in a small toaster oven, stand right next to it and watch it like a hawk before they burn! 

Do you have a hate vegetable? If the dietitian admits it, you can too.