Eat Your Greens! Your Greens

Filling the shelves with collard bowls is a great reminder of these delicious crisps. The weather is teasing with warmer days and I get serious cravings for lighter food. What could be more delicious than a crispy salty snack that doesn’t leave you feeling heavy? Need a snack for cocktail hour? How about something to fill that gorgeous collard bowl you just found in the store?

Collard Chips

Treat yourself and feel good. These collard chips disappear instantly around here. I promise this one won’t last long. Bonus points for growing your own collards.

1 bunch collards

2 T olive oil

1 T fresh lemon juice

1/4 C grated parmesan

1/4 tsp sea salt

1/4 tsp cayenne (optional but highly recommended) or more to taste

Place 2 racks in oven in middle and bottom. Preheat oven to 300°F. Place parchment on 2 baking trays.

Rinse and dry collards. Use a knife or rip with your hands and remove thick stems from collards. Cut or tear to about 2 1/2in pieces.

Get a big bowl and mix the olive oil, lemon juice, parmesan, salt, and cayenne. Toss in collards and work to coat each piece. Arrange collards into a single layer on the trays – some leaves may overlap slightly.

Bake about 18 minutes, but start to hover around the oven at 13 minutes checking every couple of minutes. Chips are done when crisp and should be removed from tray as remaining chips bake. Cool and snarf these up.

I’ve heard you can store these in a container for a few days… We’ve never made it that long.

Leave a Comment

Your email address will not be published. Required fields are marked *

Let\'s keep in touch, sign up for the newsletter!