Vegan Collard Chips

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/

Serves: 2
Prep Time: 10 min
Cook Time: 30 min
Ready In: 40 min
  • 1 bunch (0.5 lb) collard greens, washed and stems removed, torn into small pieces
  • 2 tablespoons of coconut oil, melted (or olive oil)
  • 2 teaspoons lemon juice
  • 2 tablespoons nutritional yeast (be sure not to use brewer's yeast or bread yeast)
  • 2 tablespoons tahini
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon sea salt
  1. Pre-heat oven to 275 °F.
  2. Mix together coconut or olive oil, lemon juice, nutritional yeast, tahini, onion powder, garlic powder, and sea salt.
  3. Pour it over the collards in a large bowl and stir gently until all pieces are coated in the sauce.
  4. Spread collard pieces as flatly as possible onto 2-4 baking sheets making sure to not overcrowd them. We found that putting more than one sheet into the oven at once made it all too easy for the bottom sheet to overcook, rendering chips disappointingly browned.
  5. Bake for 15 minutes, rotate the pan, and then bake for another 15 minutes, or until the collard leaves have dried out and are crispy. Try to avoid overcooking these chips as it can cause them to taste more bitter.
  6. Let cool for 5 minutes on the baking sheet and serve immediately for maximum crunchiness. If you end up with leftovers, you can store them in an airtight container and crisp them up in a warm oven before devouring the last few crunchy bites.