Crispy Baked Collard Chips

Tess Geer


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!

★★★★★ 1 vote
10 Min
10 Min


1 bunch
collard greens
1/2 tsp
gourmet salt blends roasted garlic, shallot & pepper salt
olive oil spray


1Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
2Line two baking sheets with parchment paper.
3Tear 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.
4Bake 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.
5Remove 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.

About this Recipe

Course/Dish: Chips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids