Yes, you read that right! Collard Chips. Kale Chips are so last year. And since I don't have a dehydrator, I like to cook them at a low temperature for up to 40 minutes so they still have a slight bit of "chewyness" to them. I don't really have a recipe for this other than to say you need 2 heads of Organic collards and a bottle of Organic Low Sodium Tamari. Then follow these directions....
Step 1: Tear 2 heads of unwashed collards off the thick stem in chip size pieces
Step 2: Soak in filtered water for 10-15 minutes and put through a salad spinner
Step 3: Hand toss/massage with 1 1/2 tbsp of Organic Low Sodium Tamari and let it sit for 10 minutes to absorb. Heat oven to 200F.
Step 4: Spread the collards out flat on several trays lined with parchment paper. Do not spray with oil. I use a Silpat silicon mat to keep the collards from sticking.
Step 5: Keep an eye on the chips after 25 minutes. Some of them will dry out faster than others. You can start removing the really dry ones so they don't become paper thin and fall apart when you pick them up :-) Depending on your oven it could take up to 45 minutes to cook them all this way.
Step 6: These are not dippable chips, but you could lightly spoon some hummus on them if you wanted to. Enjoy with your kids! They will love them. And the best thing ever is sending them to school in their lunch and hearing how everyone thought they looked disgusting but really wanted to try one.
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