Method

• Pre heat the oven to 130 degrees Wash and pat dry the silverbeet
• Cut out the stem (keep, finely chop and use stems in a stir fry to avoid wasting) and cut the leaves into 4cm pieces Place the pieces of leaf in a bowl and drizzle over some olive oil, a good pinch of garlic powder and chilli powder
• Season with a little sea salt and toss to cover the leaves evenly Place baking paper on two flat baking trays and then spread the seasoned leaves out as flat as possible in a single layer
• Bake for 20 minutes, turn the leaves over and bake for approx
• another 20 minutes until the leaves are dry out
• They will crisp more as they cool Store in an airtight container and enjoy as a snack