Snacks: Spicy Collard Chips

Collard Chips 

1 lbs collard greens, cleaned, with stems removed and leaves torn into 2-3 inch pieces

2 tbsp olive oil

1 tbsp cider vinegar

1/3 cup nutritional yeast

1/4 tsp (more or less) cayenne pepper powder

1/4 tsp salt

I was very very pleased with how these spicy, salty “chips” still maintained a whole lot of that delicious collard flavor… better then kale chips, in my opinion, and perhaps even better than the potato chip (healthier, for sure!). Preheat oven to 350 degrees and place two racks in the middle position. Toss the collard pieces in olive oil, vinegar, and nutritional yeast, then season to taste with cayenne pepper and salt. Line two backing sheets with parchment paper and assemble the dressed collards in a single layer, trying to avoid any overlap. Bake for about 15 minutes, but start checking for any crispy chips after about 10 minutes (if they stay in too long, the chips will brown and become bitter). Allow the chips to cool and serve!


| February 13th, 2013 | Posted in Collards, Recipes |

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