Mulberry Leaf Chips with Spiced Yogurt Dip

Crunchy and nutritious mulberry leaf chips are paired with a creamy spiced yogurt dip, making a delightful snack or appetizer. The earthy flavor of the mulberry leaves is enhanced by a hint of garlic and lemon in the dip, providing a refreshing contrast. This recipe is vegan-friendly and gluten-free, perfect for those looking for a healthy bite.

Ingredients:

• 1 cup fresh mulberry leaves, washed and dried
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 cup plain yogurt (dairy-free for vegan option)
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Fresh herbs (like dill or parsley) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the mulberry leaves with olive oil, sea salt, smoked paprika, and garlic powder until evenly coated.
3. Spread the mulberry leaves in a single layer on a baking sheet lined with parchment paper.
4. Bake for 10-12 minutes, or until the leaves are crisp but not burnt. Keep an eye on them as they can brown quickly.
5. While the chips are baking, prepare the spiced yogurt dip. In a bowl, mix the yogurt, lemon juice, cumin, black pepper, and additional salt to taste.
6. Once the chips are done, remove them from the oven and let them cool slightly.
7. Serve the mulberry leaf chips alongside the spiced yogurt dip, garnished with fresh herbs.