A few years ago, collard greens replaced kale as the hot green superfood. This declaration may not have been from a particularly reliable source of information, but instead from places like the Food Network. Well, whatever collards are and however popular or trendy they may be, I learned that they make an equally delicious, if not more delicious, baked chip as kale.
I simply ripped up some heavily wilting collards from the fridge, eyeballed some olive oil and kosher salt to rub onto the leaves, and baked them.
Eighteen minutes in a preheated 300-degree oven was all it took, with a simple toss of the chips at the 12 minute mark.
I think I liked these chips better than kale chips because the slightly bitter flavor of the collards came out more in these chips, which made them feel more hearty and interesting than kale chips, which are blander in flavor. So I can certainly see myself making these again!
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