Don’t limit your green chips addiction to kale. These crispy collard greens chips were just as tasty and addictive.
The collard greens tree I planted in my garden last fall has more then doubled in size. I just needed to find more things to do with the collards besides my usual slice thinly, saute lightly in garlic infused oil and serve. It looks like these chips will become a snack staple at my house.
I bought this beauty from Jimmy and Logan Williams of Hayground Organic Gardening at the Santa Monica Farmer’s market. If you live in Southern California you can’t miss this easy to grow nutritious vegetable. This tree supposedly can get 7 feet high! You should also get to know Jimmy and Logan – this father and son team are like my gardening mentors. Much of their advice can be found in their book, From Seed to Skillet: A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love.
Collard Greens Chips
Use the same method for kale chips. Experiment with spices like paprika, garlic powder, and cumin.
1 bunch collard greens, tough stems removed, washed and dried
1 tablespoon olive oil
1 teaspoon sea salt or to taste
1. Tear greens into pieces (not too small since they will shrink once dried), add to a large bowl with the olive oil and salt. Mix with your hands until the greens are evenly coated.
2. Spread the greens in single layers on dehydrator trays.
3. Dehydrate for 2-3 hours at 145 or up to 8 hours at 105.
4. Store in airtight containers to keep crisp.
For tips on making green chips in the oven see my oven-baked kale chips post.