The flavor of arugula can be a little harsh for some tastes. For me personally, I have grown to love the bitter green leaves I once persistently spit out as a kid.
The key is to compliment its bitterness with other sweet and savory ingredients, such as a light raspberry vinaigrette, a good blue cheese, or freshly slivered pear.
However, another option is to pop those leaves in the oven to create a “chip” that keeps the pungent arugula flavor while diminishing some of its bitterness. This is a great way to use up some of that arugula that may have hung out a little too long in the garden.
Arugula leaves won’t physically hold up quite as well as other greens, such as kale, but the oven-baked chips are just as tasty, resulting in a unique, slightly peppery, healthy and satisfying snack. Pairing the arugula with the sweet and smoky flavor of smoked paprika and adding a little kick with some hot sauce, these chips make arugula irresistible, even for those a little weary about the bitter green.
Baked Arugula Chips
-4 cups of arugula
-1 1/2 tbsp. olive oil
-1 tsp. smoked paprika
-2 tsp. Cholula
-Dash salt and pepper
Preheat oven 350F. In a small bowl, whisk together olive oil, paprika, Cholula, and dash of salt and pepper. Toss arugula with olive oil mixture. Spread out on a baking sheet lined with aluminum foil. Bake for about 15 minutes, or until leaves begin to crisp, stirring once or twice throughout the cooking period.
Note: These do tend to fall apart much easier than a sturdy kale or collard leave. Make sure to thoroughly pat leaves dry before tossing them with oil. You may need to remove them from the oven in batches.