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Fava Leaf Chips

As a foodie, I have to confess it felt pretty good when the chefs at Parcel 104 asked how I made my fava chips. The flavor is sweet and nutty with an unmistakable fragrance of smoked tea. Its texture delicate and light. When handled with care, the perfectly flat leaves make a compelling presentation.

They are far more interesting than dino kale chips.

Pretty much the same way as making kale chips, just lower temperature, less time, and more care.

Lightly toss damp fava leaves with olive oil. Spread them out in single layer on baking sheets. Lightly salt on top, then bake in a preheated 200F oven with convection on. Turn off the oven after 10 minutes and flip each leaf over with an off-set spatula carefully. Return to the oven and let them dry with the residual heat.

Some breakage is unavoidable and not every leaf will be perfectly flat. To ‘encourage’ flat leaves, make sure you don’t use parchment paper and make sure the leaves are damp. The moisture relaxes them to lay flat. However the same moisture makes parchment paper a wrinkly surface.

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