RecipeCollard Chips
- 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
- • 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!