It might sound crazy, but you can totally make lettuce chips. Google it. It’s a thing!
Lettuce chips have a distinct taste to them – they retain a hint of bitterness, and just about melt in your mouth. They’re impossibly delicate so you’ll probably end up eating them all in one sitting instead of trying to store them without crushing everything. My technique for cooking them involved a quick bake in the oven, but I bet you could get the same effect with a food dehydrator for a longer period of time.
some olive oil
a little sea salt
other seasonings (optional)
Baby or leafy lettuce probably works best (as opposed to iceberg or romaine) for this recipe since they’re a more consistent thickness.
Preheat your oven to 275 degrees. Chop your lettuce into chip-sized pieces. In a mixing bowl, toss the lettuce with the olive oil, and sprinkle in a little sea salt.
Place the lettuce on a single layer on a baking pan, and bake for 10-20 minutes. Check it at 10 minutes; if they look crispy, they’re ready to go.
If you’re up for it, you could sprinkle some extra seasonings on top. For example, a little nutritional yeast would give the chips a slightly cheesy texture, and a tiny bit of my BBQ rub or some chili flakes would probably be pretty awesome, too. I put some nutritional yeast on mine and it was excellent. Unfortunately, I ate it so quickly that I forgot to take a proper picture of it, so this iPhone pic I took in my lettuce-chip-eating haze will have to do for now: