As part of an ongoing workshop series "New Takes On Southern Favorites" (it's a fun exploration of the power house foods of the South you know) at the Center for Energy Education we prepared healthy recipes with collards. One recipe was an outrageous, melt in your mouth collard chips. Everyone raved about them. Not wanted to leave you out, here's the recipe and instructions. Don't tell your family their made of collards and watch the chips disappear.
Baked Greens Chips
6 to 8 ounces collard leaves, washed and dried
¼ cup olive oil (not extra-virgin)
¼ teaspoon coarse salt
Preheat oven 300 degrees F. Cut leaves into 1 to 2 inch strips. On parchment lined baking pans, arrange strips in single layer. Spray or brush strips with oil; sprinkle with salt. Bake until dry and crisp, about 15 to 20 minutes. Remove from pan. Repeat with remaining strips. Store in brown paper bag up to 3 days. Makes 4-6 appetizer/snack servings.