a few pinches of turmeric, pimente & sea salt Turn the oven on 200 C or about 420F. Ideally you’ll want to spray the olive oil on your baking sheet, so that the chard doesn’t stick. Tear the chard into pretty big crisp size. Drizzle a bit of olive oil, sprinkle salt, pimente and turmeric. Put in the oven for 20-30 depending on the power and efficiency of your oven (ours happens to be 300 years old). The key is to keep an eye on these guys, you can easily burn them. Enjoy warm or once they’ve cooled off. P.S. I hope you enjoy the mini make over I gave the Land of Nams. I spent Sunday afternoon fooling around with CSS, Photoshop and Typekit to give things a new look around here. Please visit the homepage if you clicked over here from a link today!