Wednesday, February 1, 2012

Collard Green Chips

Our family tried kale chips for the first time a few weeks ago and really loved them. I cut the kale away from the stem and tossed them in olive oil and sea salt.

Well, since my mom brought us a ton of fresh collard greens this past weekend I thought maybe the kids would eat them if I made them into collard green chips.

The verdict; my husband and I thought they were fantastic, but the kids not so much. I will have to try them again with the kids because they were having an off day which may have contributed to their dislike for the collard green chips.

Collard Green Chips


Collard greens cut away from the stem - try to cut about the same size so they cook evenly
Sea salt
Olive oil
Garlic powder
Red Pepper Flakes (optional)

Preheat oven to 375°.

Toss collard greens with olive oil, salt, pepper, garlic powder, and red pepper flakes (using your hand is the easiest way).

Place on baking sheet and cook until they are crispy and the tips start to turn dark, about 10-15 minutes. Keep an eye on these because if they darken too much they will be burned and they do not taste good burned at all!

*Although my husband and I liked the collard green chips with red pepper flakes they were a little too spicy for the kids. I will probably leave the red pepper off next time.