A couple of weeks ago, when New York City was expecting a crazy snow storm, there were reports of Kale shortages at grocery stores! Apparently this green veggie is so wildly popular, that people felt the need to hoard it in fear that they wouldn’t be able to easily access their Kale.
It may have been because they wanted to enjoy a nice large kale salad while reading my latest post on cookies to KALE…but that’s just my theory
Over the past few years, the Kale chip has grown in popularity. When I first started blogging, my most popular post featured my recipe for Kale Chips. While Kale chips are fantastic, I prefer a different green to transform.
I can’t understand why more people aren’t using collard greens to make their beloved chips! They are high in fiber, high in protein (one cup has 5 grams of protein!), fantastic for digestion, and even help fight cancer!
My favorite thing about make collard greens into chips is their consistency. Since they have a denser leaf than kale, they create a thicker more substantive chip…ultimately it leads to a more satisfying
Collard Green Chips
- 1 bunch of collard greens (washed)
- non stick cooking spray (I use trader Joes olive oil spray)
- Sea salt
- Nutritional yeast (parm cheese works if you eat diary!)
- Preheat oven to 330 degrees
- Spray a baking sheet with cooking spray.
- Pull the collard leaves off of the stems
- Lay leaves on baking sheet, being careful not to overlap.
- Spray the top of the leaves with cooking spray.
- Sprinkle sea salt and nutritional yeast over the greens.
- Bake for about 10 minutes, take out, flip and bake foranother 5.
- Once chips are lightly browned and crispy, they are done!!!!