Much like the popular kale chips, grape leaf chips are simply coated with oil, seasoned (salt and garlic flakes) and baked in a low oven (275 F) until crispy (about 12 minutes). They have a distinct lemony flavour, but are less substantial than the kale variety – for that reason I like them crumbled on salads, soups, rice, etc. or in a sandwich. Just note that if they sit in a salad or any other sauce, they do lose their crispiness and their flavour, so it is better to add them at the last minute.
Related articles
- Considered and Consumed: The Grapes Have Won (blazingatrailforwendy.wordpress.com)
Along the Grapevine 
July 31, 2013 at 8:36 pm
Thank you for finding my adventures with the wild grape! I am going out to pick more and crisp them in the oven!
LikeLike
August 1, 2013 at 12:22 am
Thanks for reading my blog. I hope to get some more grape leaf recipes out soon. Too many leaves, so little time.
LikeLike
August 1, 2013 at 10:55 am
If you don’t use that first for a blog title, I will end up stealing that! :D… “So many leaves, so little time”…
LikeLike
Pingback: Wild Grape Leaves | Along the Grapevine