Make or Bake

These chips are ultra lightweight and crispy. They totally satisfy my cravings for some crunchy and salty – while providing a serving of veggies!

Ingredients

• 10 large collard green leaves
• 1 tbs olive oil
• 3/4 tsp salt
• 1-3/4 tsp seasoning mix (optional)

Seasoning mix

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp white sugar

Directions

1. Preheat oven to 300F.
2. Throughly wash and then dry the collard green leaves.
3. Tear collard greens into bite sized pieces, discard the stems and place the pieces into a bowl.
4. Add the olive oil and mix well. Then add the seasonings and mix again until it’s well distributed
5. Place the collard greens in a single level on a baking sheet (I needed 2 baking sheets – alternatively you may need to make this in batches).
6. Bake for 18 minutes or until the leaves are crispy and more brown than green.

Pro tips and substitutions

• You can replace collard greens with kale. I would opt for a hardy not so curly kale variety like Lacinato
• If your oven is known to not cook evenly, around the 10 minute mark take them out of the oven and give them a good stir (remember to keep them in a single layer before returning to the oven for another 8 or so minutes).
• These keep at room temperature in an airtight container for up to 3 days.