Best Crispy Baked Collard Chips Recipes
BAKED GREENS CHIPS
Provided by Alton Brown
Time 27m
Yield 4 appetizer servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
CRISPY BAKED COLLARD CHIPS
When you get the craving for something crunchy and salty, try these collard chips! My son Charlie introduced them to me and WOW! I never would've believed that something this healthy could satisfy my craving for chips, but these do! He experimented with several different greens and found that collard greens hold up the best. Your kids might even like them!
Provided by Tess Geer @dmsgrl
Categories Chips
Number Of Ingredients 3
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.
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