The Harvesting & Making of Tatsoi Chips
Take the journey from seed-to-plate with us! All growers need to learn how to eat from their gardens. Jenny takes us through the process of harvesting, preparing, and storing food from the garden. Watch the Growers Kitchen series as she serves up delicious fresh, fermented, dehydrated, and pickled recipes that you can enjoy in your own kitchen.
In this video, Jenny takes us harvesting and then into the kitchen where she shows us how to make Tatsoi Chips. Tatsoi is in the Bok Choy family and is relatively easy to grow. They are perfect for edible landscaping.
These dehydrated delights are easy to make, taste better than potato chips, and are healthy for you. What more can you ask for? Watch the video and check out the ingredients and directions below.
Theme music by our Editor at Large, Zelie Duvauchelle
After watching the video check out the recipe and instructions below!
Tatsoi Chips Recipe & Directions
Time
- Harvesting – 5 minutes
- Prep time – 15 minutes
- Dehydrate time – 4 hours
Ingredients
- Tatsio Leaves
- 3 Table Spoons Olive Oil
- 1 Teaspoon Salt
- 1/4 Cups Brewers Yeast
- 1 Tablespoon Balsamic Vinegar
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Instructions
This recipe can be used to make kale, Bok Choy, and broccoli leaf chips. If you aren’t currently growing Tatsoi we highly recommend this little garden star.
- Wash your leaves really well and spin them in a salad spinner to dry
- Roll leaves into a towel and set to the side while preparing the ingredients
- In a large bowl add 3 tablespoons of olive oil, 1 teaspoon salt, 1/4 cups Brewer’s yeast, and 1 tablespoon Balsamic Vinegar
- Mix the above ingredients well
- Remove leaves from the towel, add them to the bowl, and coat leaves well with the mixture
- Place each leaf flat on the dehydrator, stack by stack starting at the bottom of the stack
- Dehydrate at 135 degrees for 4 hours
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