Say hello to your new favorite snack! These easy Chili Cheese Collard Green Chips are loaded with flavor and pack a huge nutritional punch! This is a delicious, crispy snack you can feel good about!
I have always been a huge fan of collard greens. Currently, I have a thriving patch in my garden and we enjoy them a few days a week.
Generally, I think most people cook their greens down with ham or bacon. Don’t get me wrong, I love a good steaming bowl of greens and cornbread, but there are so many other ways to use them. They make great low carb, naturally gluten-free wraps and chips.
What ingredients do you need for Chili Cheese Collard Green Chips?
- Collard Greens
- Olive Oil
- Nutritional yeast or powdered cheddar cheese
- Spices: Chili powder, cumin, salt and pepper
These ingredients are very basic. The only one that you may not have as a pantry staple is nutritional yeast or powdered cheddar cheese. In case you aren’t familiar with these ingredients, let me explain.
Nutritional yeast is deactivated yeast that has a nutty, cheesy taste. It is a vegan alternative to cheese that can be sprinkled on just about anything to add a cheesy, savory flavor. You can find this at most grocery stores in the natural food or spice section.
The alternative to nutritional yeast in this recipe is powdered cheddar cheese. This is exactly what it sounds like: a fine, powdered version of dehydrated cheddar cheese. Imagine the cheese you might sprinkle on popcorn, it is just like that! If you are following a low carb diet, this is a great way to make a low carb cheese sauce for casseroles or vegetables. This is the brand we love.
How do you make Collard Green Chips?
The secret to these chips is a low and slow cooking method. Instead of cooking at a high temp for a short time, I cook these longer at 225 degrees so it allows the leaf to dry out and become ultra crispy without burning.
Pro Tip: This method works perfectly for collard greens and kale alike!
- Preheat your oven to 225 degrees. Very lightly spray two large baking sheets.
- Wash and dry your greens and remove the stems, then tear into chip size pieces.
- Add your torn greens to a large bowl and drizzle with olive oil, using your hands work the oil onto the greens making sure they are well covered.
- Sprinkle with the spices, mix well.
- Place on the baking sheet in a single layer.
- Bake 7 minutes, remove from the oven and turn then bake 7-8 additional minutes until crispy.
How do I clean and prep Collard Greens for cooking?
When you bring collard greens in from the garden or market, you should store them in the fridge until you’re ready to cook. The leaves should be completely dry when being stored, so I like to wrap mine in a towel or paper towel, then place in an air-tight bag for up to 5 days.
Collard greens can be a bit sandy, so cleaning is a two-step process. Completely submerge the greens in water to help release any bits of dirt, then rinse under running water. Dry the leaves completely with a towel.
Cut the hard stem from the greens. We don’t use them in this recipe, but you don’t have to discard them! These pieces like a low-and-slow approach, so feel free to cut up the stems and sauté with butter, garlic, onion, and seasonings until tender for a delicious side dish!
Tear the leaves into “chip size” pieces, so that can be up to your personal preference. They will shrink some when cooking, so consider this when tearing your pieces.
What is the nutritional value of Collard Green Chips?
These chips are low in carbs and high in fiber. The net carb count comes to about 1 net carbs per serving, which makes them a fantastic low-carb keto snack!
Collards are also high in vitamin A, C, and iron. They are a low-calorie snack that can be seasoned any way you like.
What are some other healthy snacks?
Chili Cheese Collard Green Chips
Equipment
Ingredients
- 1 bunch collard greens or kale
- 1/2 teaspoon olive oil
- 1 tablespoon cheese powder or nutritional yeast
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt pepper
Instructions
- Preheat oven to 225 degrees
- Remove the stems from the leaves and tear into bite size pieces, drizzle with olive oil and use your hands to work it evenly onto the leaves.
- Mix spices in a small bowl, sprinkle evenly on greens.
- Spray a large cookie sheet with lightly with cooking spray, place leaves in a single layer. Bake 7 minutes, shake and turn the greens. Bake 5-6 more minutes until crisp.
Video
Notes
Nutrition
More Collard Green Recipes:
And I know that these next two recipes actually call for spinach, but I believe they would work super well with collard greens instead!