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Baked Greens Chips
ACTIVE TIME: 10 minutes
TOTAL TIME: 27 minutes
Yield: 4 servings
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- 6 to 8 ounces hearty greens, such as kale, chard, mustard, collards, or spinach
- 1/4 cup olive oil, not extra-virgin
- 1/4 teaspoon kosher salt
ACTIVE TIME: 10 minutes
TOTAL TIME: 27 minutes
Yield: 4 servings
Procedure
- Heat oven to 300ºF. Line 2 half-sheet pans with parchment paper and set aside.
- Wash and thoroughly dry the greens. Tear the larger leaves into 1- to 2-inch strips.
- Lay the greens in a single layer on the half-sheet pans, spritz lightly with the olive oil, and sprinkle with the salt.
- Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer to a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.
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