Lightly salted basil leaves with the slightest hint of garlic baked in the oven until crispy. These four ingredients crispy garlic basil chips are very flavorful and take so little time to make, you’ll want it all the time.
I’m always looking for a delicious snack.
I’m a huge fan of snacking. I love eating smaller portion meals and having some room to snack after.
And these basil chips? Soo addictive!
I first saw this idea from Simply Scratch back in September. What a brilliant idea, right?
So I had to make these. And I seriously could not resist sprinkling a little bit garlic powder on these basil leaves. Completely optional. But I like the barest hint of garlic.
Lucky for me, I know of a grocery store in SF that sells cheap fresh basil. =)
The basil chips are crispy with a hint of garlic and salt. It’s flavorful and a healthy alternative to store bought chips.
First, preheat the oven to 350F, and line a bakingsheet with foil. Lightly drizzle olive oil to coat the foil, or you can use nonstick cooking spray. This step is important so that the basil leaves don’t end up sticking to the foil.
Remove the basil leaves from the stem, wash the leaves, and pat them dry. You want to make sure that the basil leaves are as dry as possible. If they’re not dry, they won’t crisp up nicely. And I don’t know about you, but non crispy chips? Not chips in my mind.
I packed the basil leaves into one cup, then I spread them on the baking sheet. They weren’t in a single layer. There were some overlaps and that’s okay because basil leaves are thin so they’ll crisp up.
Drizzle some olive oil over the basil leaves, then sprinkle garlic powder and salt over the leaves. I place the seasoning in the measuring spoon and gently tapped the side of the spoon so only a little bit falls at a time. Make sure not to over season the basil leaves. Otherwise, it can be overly salty. Under season and you can always add more later to taste.
Bake the basil leaves in the oven for about 10 minutes or until they become crispy. Some leaves might turn crispy faster than others. You might have to remove the crispy ones and place the rest into the oven to bake a little longer.
Serve the basil leaves immediately.
Enjoy!
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- 1 cup fresh basil leaves, washed, dried, and packed
- 1 ½ tablespoon olive oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt, more to taste
- Preheat the oven to 350F. Line a baking sheet with foil, and lightly grease the surface with olive oil or nonstick cooking spray.
- Place the dry basil leaves evenly on the baking sheet. It doesn’t have to be a single layer since the leaves are thin.
- Drizzle olive oil over the basil leaves.
- Sprinkle garlic powder and salt over the leaves.
- Bake the basil leaves in the oven for about 8-10 minutes or until the leaves are crispy. Remove the leaves that are crispy first and place the non crispy leaves back into the oven to bake until they become crispy.
- Once the basil chips are ready, sprinkle extra garlic powder and salt onto the chips as needed.
- Serve the basil leaves immediately.
Interesting! Will want to try this when I can buy a lot of basil leaves at once. I have only seen kale baked this way.
It’s soo good. But just watch it. Since basil leaves are thin, they can burn pretty easily.