I’ve been making, and loving, kale chips for a while. But the other day, I had a bunch of collard greens I wanted to use so I thought I’d try making them into salty, yummy chips, too. They’ll be salty and crunchy so what’s not to love?
I did some internet research and some tweaking and here’s the recipe for Collard Greens Chips. Here’s a tip for the parents and caregivers of Little Foodies out there: These chips are a fun way to introduce Little Foodies 12 months and up to a new texture and flavor. And it makes for great photo ops for us grown-ups, too!
Collard Greens Chips
- -½ bunch collard greens, ribs removed and sliced into 2-ish inch pieces
- -Around 2 teaspoons olive oil
- -Salt and paprika to taste
Heat the oven to 350°.
On a baking sheet lined with parchment paper, drizzle around ½ teaspoon olive oil. Place collard greens pieces, one piece at a time, flat onto the sheet rubbing them around so they become coated in the oil.
Flip the greens and drizzle another ½ teaspoon olive oil over them. Rub the oil around so it coats the pieces. Sprinkle a small pinch of salt and some paprika over the greens. Flip the greens again and sprinkle the other side with salt and paprika.
Bake for 5 minutes. Remove the baking sheet and flip over the collard greens pieces. Place the sheet back into the oven and bake for 5 more minutes.
Remove to a plate lined with paper towels.
Repeat with remaining greens.