Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
Oven baked means no babysitting; the best kinda cooking, hands-off.
These crispy collard greens are a healthy alternative to chips at lunch.
They are a healthy slightly salty snack, a great alternative to potato chips or crackers.
1 brunch collard greens - washed and thoroughly dried. Collard Greens are an overlooked superfood. High in vitamins A,C and calcium.
Red Pepper Flakes
1 Teaspoon Olive oil
Sea salt for sprinkling
Adding Extra Flavor
Put a different twist on it with bold umami-packed favors like Tamari (or soy sauce if not gluten-free), Sriracha, Hot Sauce and/or Sea salt.
Other great crispy vegetable chips substitutions are:
- Brussels Sprouts
- And of course Kale
How To Make Crispy Collard Chips
Pre-heat oven to 275 degrees.
Clean and dry greens. Remove the ribs from the greens and tear or cut into 1 ½-inch pieces.
Rinse and dry the collards thoroughly in salad spinner or pat dry with paper towels.
Lay on baking sheet. No parchment paper needed.
Spread the collard greens over 2 large baking sheets (or more depending on how big the bunch of greens are). To ensure the collards are not touching and crisp up nicely during baking.
Bake for about 20 minutes until crisp, turning the leaves halfway through. Remove from oven and lightly lift from baking sheet so that they do not stick. (do not remove) Let chips cool about 10 minutes and enjoy.
Oven - this is our preferred cooking method because you can put in ⅔ baking sheets at once and cook a lot of chips at once. Preheat the oven to 275 degrees. After cleaning greens (see full instructions). Bake for about 20 minutes until crispy.
Air Fryer Collard Greens - the key to making greens work in an air fryer is lightly coating the leaves with olive oil so they're weighed down and less likely to move about the cooking rack when the air starts to circulate. We have an air fryer toaster oven (vs an air fryer with a basket). Turn fryer to 375 degrees. Follow directions above to clean and prep. Cook for four to five minutes. Shake about halfway through. Do not overcrowd tray/basket for perfectly crispy collard greens.
Collard Green chips are best eaten within a day or two to retain that perfect crispness, but can be stored in an airtight container at room temperature for up to 3 days.
Add a few grains of uncooked rice to the container. It will act as a desiccant, absorbing moisture to help preserve crunch.
What Do You Serve Them With?
Easy Oven Baked Vegan Collard Green Chips Recipe
- Salad spinner or colander
- 2 to 3 Large baking sheet - don’t over crowd
- 1 brunch collard greens - washed and thoroughly dried
- Chia seed
- Red Pepper
- 1 Teaspoon olive oil
- Sea salt for sprinkling
- Preheat the oven to 275 degrees
- Remove the ribs from the greens and cut into 1 ½-inch pieces.
- Rinse and dry the collards thoroughly in salad spinner or pat dry with paper towels.
- Lay on baking sheet (no parchment paper needed) and toss with the olive oil and seasoning.
- Spread the collard greens over 2 large baking sheets (or more depending on how big the bunch of greens are). Being careful not to crowd the baking sheet so that the collards can get crispy instead of soggy).
- Bake for about 20 minutes until crisp, turning the leaves halfway through. Remove from oven and lightly lift from baking sheet so that they do not stick. (do not remove) Let chips cool about 10 minutes and enjoy.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Be sure to check out more of our plant-based dinner recipes.
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this gluten free vegan collard greens chips recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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The Vgn Way
Loved using collard greens instead of kale for these chips. So quick to make too.