Baked Indian Borage Chips

I saw a post in Facebook group 'Urban Farmers (Singapore)' that Susan Ng had made tempura with Indian borage. It looked great and she said it tasted good as well, not spicy after cooking.
https://www.facebook.com/groups/sgurbanfarmers/permalink/910494292436785/

The raw leaves are quite inedible - not sure if it is spicy, but I know it is bitter as I pounded it a few times to extract its juice for my cough. The leaf is quite thick, not paper thin.
https://remedygrove.com/bodywork/Indian-Borage

This tempura idea sounded good but as I am not a fan of deep frying. So, when I saw the next follow up post by Christine Lim who experimented with a baked zucchini chips recipe applied to Indian borage, I decided to try it out too.
https://www.facebook.com/groups/sgurbanfarmers/permalink/915864861899728/

Baked Indian Borage Chips

Ingredients:
Eggwash (1 egg diluted with some water)
Biscuit mix:
Grated cheese, about 3 tbsp - more if you are a cheese lover
1 tbsp of corn flour
1 tsp of barbeque seasoning
1 pack of crackers (3 pieces, 20g) - crumbled
pinch of salt
dash of pepper

Method:
Wash the borage leaves and dry them.
Dip a leaf into the eggwash, dust/coat the leaf with the biscuit mix.
Arrange coated leaves on a lined tray.
Bake in oven at 190C for about 15-20 mins. They are ready when the biscuit mix is cooked crispy.

Indian borage grows very fast on my balcony. These stalks were threatening to uproot itself if I didn't cut them.

Eggwash, biscuit crumbs, corn flour, grated cheese, bbq seasoning, pinch of salt, pepper

Left tray - dusting still worked. Right tray, the biscuit mix had gotten wet. So, the leaves got clumps of biscuit mix instead of a dusting.

Squeezed two trays into my oven.

Served - Baked Indian Borage Chips - from one tray.

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