Veggies | Collard Chips

Posted on March 24, 2012

I never know what to do with the collards that I get in my farm basket. I've tried braising them, but didn't really like it. A friend suggested that I treat them like kale and the first thing that I thought of was to make chips. I followed the same method as making Kale Chips except I decreased the temperature and cooked them longer. With both the kale chips and collard chips, the time really varies so you need to keep an eye on them. I am still experimenting with different seasonings or adding Parmesan cheese, so have fun with this one!

Yield: as much as you want

Ingredients

collard leaves, stems removed

extra-virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste

 

Method

Preheat oven to 300 degrees. Cut collard leaves into thin strips. Put collard leaves on a parchment lined baking sheet, drizzle with olive oil and toss until well coated. Spread collards out into a single layer. Season with salt and pepper. Bake for 15 to 20 minutes or until crispy.

 

(Recipe by Brenda.)