Collard Green Chips

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Makes 4 servings – but if you’re like me and my husband you’ll get two generous servings from this recipe


  • 1 head collard greens – washed thoroughly and dried
  • 2 tablespoons of olive oil
  • 1/2 teaspoon sea salt, separated


  • Preheat oven to 350 degrees.
  • Remove collards from spine and cut into 1 1/2 inch pieces.
  • Lay on baking sheet and toss with olive oil.
  • Sprinkle 1/2 of the sea salt on top of collards, toss and then repeat to evenly coat.
  • Bake for 10 minutes, turn the collards and bake for another 10 minutes. (Note, sometimes it will take longer than 20 minutes to achieve the crispiness you want. I like things a little burned so I cooked mine for about 35 minutes)

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