Try this Collard Chips recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy.
- Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
- Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
- Sprinkle collard chips with salt or other preferred seasonings.
- Serve immediately.
Leaf Preparation
Unlike fragile kale leaves that shatter easily, sturdy collard greens require complete removal of their tough center ribs before baking. Cut away the stem from the base to the tip of each leaf, then tear the remaining greens into uniform three to four inch pieces. Dry the washed leaves thoroughly with paper towels; remaining surface moisture traps steam inside the oven and ruins the desired crisp texture.
Baking Dynamics
Applying a very light coat of olive oil prevents the leaves from becoming soggy while they bake at 350 degrees Fahrenheit. Arrange the pieces in a single layer on parchment paper without overcrowding the baking sheet. Monitor the chips closely around the seven-minute mark, watching for edges that curl and turn dry rather than dark brown.
Storage Limits
Dehydrated leafy greens absorb ambient humidity rapidly and lose their crispness within hours of baking. Store leftover chips in an airtight container with a paper towel to absorb residual moisture, though consuming them immediately yields the best flavor and texture.
