- ¼ cup grape seed oil
- ½ teaspoon chile paste
- 1 teaspoon freshly grated garlic
- 1 teaspoon freshly grated ginger
- 8 bunches Baby Bok Choy
- Sea salt
- Dried chile flakes for garnish
- Preheat the oven to 425 degrees F, and adjust a rack to the center.
- In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
- Cut the root ends off of each bok choy -- the leaves will separate when you do this. Wash and dry them. Now you have a choice -- if you want "chips," cut the stems off of the leaves (save them for another use), OR if you want to serve this as a side dish, or over rice, leave the stems on. Either way, coat both sides of each leaf, individually with the oil mixture. You can do this with a pastry brush, your hands, or by gently dredging each leaf through the mixture. As you do this, lay them in a single layer on a baking sheet (you will need approximately 2). Then sprinkle them lightly with sea salt.
- Place the baking sheets in the preheated oven and bake them until they have darkened and are starting to become crisp, about 6 minutes. Gently flip each one over and bake just until they are crisp -- similar to a chip, but a bit softer and more fragile. This should take about 3 more minutes.
- To cool them, place them in a single layer on a baking rack and let them sit for at least 10 minutes.
- Sprinkle with dried chile flakes and serve.
Source: Cooking On The Weekends
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