Collard greens, cooked ‘to death,’ can make for a fine southern meal when paired with beans and cornbread. However, if that particular preparation doesn’t suit you, or if you’re just looking for something new, consider turning these tasty and healthy greens into a delectably crunchy snack or side dish.
We loved making kale chips with nutritional yeast, tahini, oil, lemon juice, and spices so much last year that we decided to nearly double the amount of the saucy coating we used and try it out on collards. This allowed us to turn collard greens into a fantastic alternative to potato chips. Their leaves are a bit thicker than our beloved kale, so they hold up to cooking as chips very well.
Crunch away knowing that you’re giving your body much needed B vitamins from the nutritional yeast and vitamins A, C, and K and fiber from the greens.
Recipe adapted from Foolproof Living, https://foolproofliving.com/cheesy-oven-roasted-kale-chips/