Why should kale chips get all the attention? I saw a gorgeous bunch of collard greens at the market and could not resist buying them, but I wasn’t sure what to do with them because I do not like classic southern stewed collard greens. So, I roasted them! The result was beautiful, crispy, salty collard greens chips! I love roasting vegetables. It is always a success for me, even without a recipe.
Start by washing your leaves and patting dry with a paper towel or clean hand towel. Be sure they are very dry.
Hold the leaves by the stem and with a sharp knife pull down along the stem with pressure towards the stem so you peel the leafy portion away from the stem and get a nice 1/2 leaf.
Lay your leaves out and gently massage olive oil into the leaves then sprinkle with salt and pepper. You could experiment here and try other fun spices like cayenne pepper for spicy chips!
Cut the large leaves into bite size strips and roast! You don’t have to cut them, but I love mine bite sized.
- 4 large collard greens leaves
- olive oil as needed
- salt and pepper to taste
- parchment paper (optional)
- Wash your leaves and dry thoroughly
- Cut the stem away from the leafy portion for two 1/2 leaves
- Massage olive oil into the leaves
- Sprinkle with salt and pepper, add other spices if desired
- Cut the large leaves into bite size strips
- Roast at 375 degrees for 2 minutes
Cooking time may vary according to your oven. These can go from beautifully green and crisp to brown and burnt in seconds. Be sure to watch them closely!