The divas can hardly wait for fall’s cool temperatures after a summer of blasting heat fried our back yard gardens.  The only veggie that thrived with full sun and afternoon storms was hearty collards, which we love cooked to within an inch of life and swimming in bacon.

But we needed a light, crispy twist for this prolific Southern favorite. So we stripped down to the basics – olive oil, salt and pepper – and ended up with totally addictive, lo-cal chips that are packed with fiber. The crunch of coarse salt and cracked pepper make a beautiful garnish for any dish, but we prefer them right out of the oven. Be careful not to overcook, the leaves can get bitter. 

And no one can eat just one. 

Collard Chips 

1 bunch smallish collard leaves, washed and dried   

Olive oil

Coarse salt, freshly ground black pepper, to taste

Preheat oven to 300˚F. Remove any thick stems from leaves. Toss with just enough olive oil to lightly coat the leaves, then arrange leaves in a single layer on baking sheets covered with parchment paper.

Sprinkle with salt and pepper. Bake about 10 minutes, or until leaves are crispy. Remove from oven and serve. 

Diva Confession: Collard greens are packed with nutrition, including exceptionally high levels of vitamins A, C, and K, essential to keep your immune system and your vision healthy.  Try this recipe with other greens, such as kale, chard or beet greens. {jcomments on}