Gochugaru Collard Chips Recipe - Clean Eating Magazine

Gochugaru Collard Chips

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.

Gochugaru Collard Chips

Gochugaru Collard Chips

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. Preheat oven to 300°F.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: 1/6 of chips
  • Calories: 37
  • Carbohydrate Content: 3 g
  • Fat Content: 2.5 g
  • Fiber Content: 1.5 g
  • Protein Content: 2 g
  • Sodium Content: 327 mg
  • Sugar Content: 1 g