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
- 1 bunch collard greens
- a drizzle of your favorite cooking oil (or omit if you are avoiding oil)
- 1 teaspoon Himalayan pink salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.