RecipeCollard Chips

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 5 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 6 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 210 mg

While kale is a mega-veg star for countless reasons and makes a perfectly crispy chip when baked in the oven (have you tried these kale chips?), I am excited to introduce a new chip on the block: collard greens. These cruciferous green-queens also pack their fair share of antioxidants…and make a crisp-ilicious snack you can feel good about munching on. One thing is for sure, encores are encouraged!

Joyful note: You can mist the chips with extra virgin olive oil spray instead of adding droplets of bottled oil, if you’d like.

  • Prep time
  • Total Time
This recipe makes ~3 servings
  • • 1 bunch of collard greens
  • • Extra virgin olive oil
  • • ½ teaspoon kosher salt or coarse sea salt

Preheat oven to 300°F.

Rinse fresh collard greens and pat dry. Fold leaf in half, stem facing out, and trim off stem. Cut into chip-size pieces (~4 inches) and place on baking sheet. Add a drop of olive oil to each chip and, using your hands, spread oil out to thoroughly coat chip. Sprinkle with kosher salt.

Bake ~15 minutes, checking around the 12-minute mark to ensure they don’t burn. Chips are done when they shrink in size and have crispy edges.

Nutrition provided per serving (~18 chips).

Try these Eggplant Parm Chips!