Collard Chips
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.
Try these Eggplant Parm Chips!
Collard Chips
These cruciferous green-queens also pack their fair share of antioxidants…and make a crisp-ilicious snack you can feel good about munching on.
Ingredients
- 1 bunch of collard greens
- Extra virgin olive oil
- ½ teaspoon kosher salt or coarse sea salt
Instructions
- 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.
Notes
Nutrition provided per serving (~18 chips).
Nutrition Information per serving
Calories: 60Carbohydrates: 8gProtein: 5gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 210mgFiber: 6gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
