Collard Chips Recipes

BAKED GREENS CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
• Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
• Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.
• Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

CRISPY BAKED COLLARD CHIPS

Steps:

• Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
• Line two baking sheets with parchment paper.
• Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt.
• Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start.
• Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment). Serve immediately or store in your pantry in a loosely closed paper bag for up to three days.

COLLARD CHIPS

Steps:

• Drizzle olive oil over collard pieces; season with salt. Bake in a single layer at 300 degrees until crisp, 15 minutes.

COLLARD CHIPS

Steps:

• Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
• Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy.
• Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
• Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
• Sprinkle collard chips with salt or other preferred seasonings.
• Serve immediately.