If you like kale chips, you’ll probably love collard chips. The sturdy green holds up well to baking, creating a crisp chip that is perfect for anytime snacking. The simple mix of herbs adds a garlicky kick to the chips, which will ensure that you are getting plenty of vegetables in your diet—even if they don’t feel like vegetables.
1 bunch collard greens
1 teaspoon extra-virgin olive oil
Juice of ½ lemon
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2 Cut the collards into 2-by-2-inch squares and pat dry with paper towels. In a large bowl, toss the greens with the olive oil, lemon juice, garlic powder, and pepper. Use your hands to mix well, massaging the dressing into the greens until evenly coated.
3 Arrange the collards in a single layer on the baking sheet, and cook for 8 minutes. Flip the pieces and cook for an additional 8 minutes, until crisp. Remove from the oven, let cool, and store in an airtight container in a cool location for up to three days.
Substitution tip: If you prefer, use fresh garlic instead of dried. Mince 2 or 3 cloves, toss with the collards, and proceed as directed.
Per Serving Calories: 24; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 3g; Fiber: 1g; Protein: 1g; Phosphorus: 6mg; Potassium: 72mg; Sodium: 8mg