Who needs kale chips when you can have dock chips? For this project—a bastardization of two online recipes for kale chips (Food Network, Allrecipes), I used young curly dock leaves (Rumex crispus) foraged a couple days ago in the outskirts of Fort Collins, Colorado. With the recent rains the dock is looking good, especially if you catch the young, light green leaves shortly after they unfurl, before the bugs have a chance to get to them.
Unlike kale, which is a mustard, dock is in the Polygonaceae family, which includes buckwheat and rhubarb—so the chips are bound to taste different than kale chips to some palates. To my simple one, both give the sensation of a melt-in-your-mouth crisped vegetable, which I find appealing.
One of the kale chips recipes I followed said to cut the leaves from the leaf stems, and to then rip the leaves into pieces. For my first trial I removed them from the midribs but didn’t rip the strips into smaller pieces, which made it easier to flip once they were in the oven. I tossed the leaves in oil and spruce salt and laid them out, not touching each other, on a cookie sheet, baking for probably six minutes at 275 degrees before flipping them over, one by one, using a spatula and my fingers. Read the rest of this entry