A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.
7 oz trimmed collard greens (NOTE: Remove thick spines, cut into triangles. You should have 7 oz leaves after trimming.)
1 tbsp olive oil
1 tsp sea salt
1 tsp gochugaru or red chile powder
3-4 tsp nutritional yeast, or to taste, divided
Preheat oven to 300°F.
In a large bowl, massage collard green triangles with oil, salt and gochugaru for 1 minute. Line 2 large baking sheets with parchment paper, and arrange collards flat on sheet, ensuring they are not overlapping. Sprinkle each baking sheet with 1 tsp yeast.
Bake for 10 to 15 minutes, until crisp. Transfer to racks to cool. Arrange remaining leaves on sheets, sprinkle with remaining yeast, and repeat baking process.
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