8-Minute Baked Collard Chips

We’ve all heard of kale chips. Kale is the super green that everyone raves about. What about it’s cousin, collard greens? Poor collards, they are also a cruciferous vegetable, just as chock full of nutrients. It’s time to give collards more press, and not just in the typical Southern-style fried with bacon recipe.

8-Minute Baked Collard Chips

We’ve been receiving lots of lovely collard greens from our CSA lately. I sometimes steam them with other vegetables. I sometimes cook them in chicken soup. Both ways are delicious. This time, I wanted to experiment with baking them as chips. Turns out it is super simple! With about eight minutes of prep and eight minutes of baking, you’ve got a healthy alternative to store-bought, factory-processed chips. Why not make something tasty and good for you at home!

collard greens

When I made these collard chips, I couldn’t stop eating them, they were so good! Forget the sweets. Give me salty foods any day and I’m happy.

8-Minute Baked Collard Chips

Ingredients

  • 6-8 collard leaves
  • 1-2 tbsp coconut oil (melted)
  • sea salt to taste

Directions

  1. Preheat your oven to 375 degrees. Melt the coconut oil at the same time.
  2. Cut or tear the collard leaves into chip-sized pieces and place them on a large cookie sheet.
  3. Drizzle the melted coconut oil and sprinkle the sea salt.
  4. Bake for 8 minutes until crispy and slightly brown.
  5. Serve hot or cold. Double or triple the recipe to serve to party guests.
8-Minute Baked Collard Chips
 
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Ingredients
  • 6-8 collard leaves
  • 1-2 tbsp coconut oil (melted)
  • sea salt to taste
Directions
  1. Preheat your oven to 375 degrees. Melt the coconut oil at the same time.
  2. Cut or tear the collard leaves into chip-sized pieces and place them on a large cookie sheet.
  3. Drizzle the melted coconut oil and sprinkle the sea salt.
  4. Bake for 8 minutes until crispy and slightly brown.
  5. Serve hot or cold. Double or triple the recipe to serve to party guests.
Notes
Keep a watchful eye during baking, because these greens cook quickly! Also keep in mind the more oil you use, the more brown the chips will turn.

collard green oil and salt

Enjoy my 8-Minute Baked Collard Chips!

This entry was posted in Dairy-Free, Gluten-Free, Grain-Free, Real Food, Recipes, Vegetables. Bookmark the permalink.

9 Responses to 8-Minute Baked Collard Chips

  1. Shelly says:

    I’ve made Kale chips before and we love those, but never thought of doing the same thing with collards. I’m going to have to give this a try. If you have time I would love to have you come over and link up this recipe at the Tuesday Garden Party.
    Shelly recently posted…Container Herb Garden for KidsMy Profile

  2. I bet these are so good. I love healthy treats where I can eat as many as I want without the guilt.
    Monica Louie recently posted…Turning Your Dreams Into Reality – Setting SMART GoalsMy Profile

  3. Ali says:

    would olive oil work as well?

    • Tracy says:

      Yes, olive oil would work well too. I just prefer coconut. Any kind of natural oil (olive, coconut, avocado, other nut oils) would be tasty.

  4. Oh my, these look tasty! I’ve never thought to bake collard greens before. So smart!
    Marlynn @UrbanBlissLife recently posted…Smoked Salmon One-Bite Appetizers with Cape Cod® Potato ChipsMy Profile

  5. Jen says:

    Great idea – like everyone else, I’ve done kale chips but never thought to use collard greens. Thanks!
    Jen recently posted…Our Big Island “vacation” – part two.My Profile

  6. Catherine says:

    I’m obsessed with kale chips (and am lucky that they’re one of my regular pregnancy cravings). I should give these a try too!
    Catherine recently posted…Pregnant at the beach 2My Profile

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