You've heard of kale chips, but have you heard of collard greens chips? Same concept different leafy green and equally delicious. These little chips curb my salty crunchy cravings without weighing me down or bloating me up.
During the early beginnings of my hippie, gluten free cooking journey I purchased a food dehydrator. Ridiculous I know. My husband thought I had gone off the deep end. Until I started making tasty recipes like my jerky recipe and these chips. He loves these recipes as much as I do. I have also made flax crackers, gluten free granola, and "sun dried" tomatoes.
Collard Green Chips
10 collard greens washed,stemmed and cut into 1-2 inch pieces
2 TBS of Herb-n-spice Rawmesan (affiliate) or Parmesan Cheese
Juice of 1 Lemon
2 TBS of Olive oil
1/2 tsp of sea salt
Place collard greens pieces in a large mixing bowl. Add remaining ingredients and toss until greens are well coated. Place in dehydrator and dehydrate at 135 degrees or per instructions/settings for your dehydrator model. Dehydrate for 6-8 hours or until desired crispness is achieved. I use the Nesco FD-75A 700-Watt Food Dehydrator (affiliate link.) If you don't have a dehydrator bake chips on parchment paper lined baking sheets. Spread greens out so they do not over lap. Bake at 350 degrees for 5-7 minutes. Then flip and bake an additional few minutes. Check chips every 2-3 minutes to make sure they do not burn.