Taco Spiced Collard Chips

If you like kale chips, you will love this new version. After buying some local organic collard greens at the store last week, I intended to sauté them as a side for this new dish I am trying out for Cinco de Mayo…well, thank goodness my change of plan turned out awesome! They make a great side, snack or even a crispy topping (as I use them in my newest recipe coming soon!). Finely shredded, they get really crispy in the oven and are really easy to eat. My kids love them, they are perfect for those little hands and mouths. This was a really easy recipe to put together and will definitely be a go to kid snack! Collard greens are full of nutrients, they are very vitamin rich and play an important role in lowering cholesterol. They are also anti-inflammatory and are great for the digestive system because they are filled with fiber. A perfect choice when choosing those leafy greens, so eat up!

Taco Spiced Collard Chips

  • Servings: Makes sides for 4
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Collard greens are coated with with cumin and smoked paprika and roasted until crispy to make these kale chip relatives. Full of health benefits , these make a great addition to your menu!

Ingredients:

note: Leave them to cool on the pan once removed from the oven and they will crisp even more. If you omit the oil, they may not be as crispy.

Instructions:

Preheat oven to 400. Wash and cut collard greens into shreds.

Put collard shreds in a deep bowl and sprinkle with oil (if using), salt, pepper, paprika and cumin. Mix to coat.

Place on a cookie sheet covered with parchment paper and bake for 20-25 minutes or until crispy.

 

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