Collards - Chip Style!

I enjoy a good crunchy food from time to time. I don't snack all that often (because my meals are so satisfying, I'm not usually hungry). But when I AM in a snacky mood, I crave chips. Chips chips and more chips.

When I was little, I'm told by my older brothers, that I used to eat an entire box of Old Dutch chips every day after school. Remember those boxes? The ones with 2 bags in them??? I was a scrawny child so noone thought twice.

I had never really heard of collard greens before this year. However, in an attempt to eat as many "green" foods as possible, I decided to try growing it in my garden. Wow, is it ever doing well! Now I have to figure out what to do with it all!

I decided to try and see if they could be turned into chips the same way kale can. Yep, they can!

SO EASY and so tasty.

This really isn't a recipe...but here goes:

Collard Green Chips

Ingredients

A few collard green leaves

2 Tbsp Avocado Oil (Or oil of choice)

Sea Salt, to taste

Instructions

- Preheat oven to 350 degrees.

- Take a few collard leaves.

- Remove the stems.

- Break the leafy bits into whatever "chip" size you desire.

- Coat chips with oil by massaging it into the leaves. (I used avocado oil)

- Place chips them in a single layer on a baking sheet. (I lined mine with parchment paper.)

- Sprinkle with sea salt (and other seasonings if you are daring).

- One baking sheet: bake for 10 minutes, checking near the end to make sure they don't get too brown.

- Two baking sheets: bake for 5 minutes, rotate the trays (move from the top rack to the bottom rack and vice versa) and bake another 5 minutes.

These will go from perfect to burned pretty quickly so keep an eye on 'em. Eat them fresh or save for later...if you can.