I like these chips because they have flavor without adding nuts. The chard is slightly sweeter than kale naturally so a simpler marinade works really great.
2 bunches rainbow chard, thick veins removed.
Clean and slice rainbow chard into chip sized pieces.
In a food processor or blender combine:
1 heirloom tomato
2 sun dried tomatoes
add to taste: onion powder, garlic powder, dried herbs, lemon juice
Place prepared chard in a large bowl and toss to coat with the tomato sauce.
Lay flat on mesh trays and dehydrate.
I flipped mine after 3 hours. Dehydrate until extra dry.
They stay crisp in an airtight container, but will become less crisp if exposed to air.