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.