Collard Greens Chips

These collard greens chips are so good that I think they deserved their own blog entry. If you like kale chips, you will love these too. Collard greens are a little thicker than kale, so the chips are a bit more substantial and more crispy than kale chips. Almost like potato chips. : )

Collard Greens Chips

1 bunch of collard greens (about 4 cups)
1 tablespoon olive oil
1/4 teaspoon sea salt

Preheat oven to 350° F. Make sure the oven rack is positioned in the middle of the oven.

Wash the collards and remove the stems. Tear into bite-size pieces. Spin dry in a salad spinner. Blot any remaining moisture away with paper towels.

In a large bowl, toss the collards with olive oil until thoroughly coated. You may need to use your hands to make sure every piece is coated. Sprinkle with salt. Spread in a single layer on a baking sheet.

Bake until the chips are crispy, about 15 – 20 minutes (mine were perfect at 18 minutes). Watch them carefully so they don’t burn. Stir the collard chips about halfway through cooking to make sure they bake evenly. Remove chips from the oven and let cool a few minutes before serving. Store leftovers in an air-tight container.

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