Spicy Parmesan Collard Chips
Photo: Jodi Pudge
By Joanne Lusted
Hands-on time: 15 minutes
Total time: 35 minutes
- 1 head collard greens, rinsed and dried (about 12 oz)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- Ensure that 2 racks are in place in oven, in middle and bottom third positions. Preheat oven to 300°F.
- Using a knife, remove thick stems from center of collard leaves, cutting leaves in half. Then cut each leaf into 2 1/2-inch pieces. In a large mixing bowl, toss collards with oil, lemon juice and Parmesan until evenly coated; season with cayenne and salt.
- Arrange leaves in a single layer on 2 parchment-lined baking sheets, dividing evenly (leaves may overlap slightly). Both sheets of collards may be cooked simultaneously but placed on separate oven racks.
- Bake collards for about 18 minutes, until leaves are crispy and cheese is golden brown. After 12 minutes of cooking, begin checking leaves for doneness every 2 minutes. Remove any crisp chips each time and return sheets to oven until all chips are done. Allow chips to cool to room temperature and enjoy. Chips may be stored in a sealable bag or container in a cool, dark place for up to 5 days.
Nutrients per serving (1 cup Parmesan collard chips): Calories: 79, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 3.5 g, Fiber: 2 g, Sugars: 0.25 g, Protein: 3 g, Sodium: 118 mg, Cholesterol: 3 mg
Substitute fresh kale for the collard greens. Decrease cooking time by about 4 to 6 minutes.