If you’re working on snacking smarter and eating more greens, then make some homemade Cajun Collard Chips! These are simple, easy, paleo, and vegan
Need a little help eating your greens? Dark, leafy green vegetables (such as kale, collard greens, spinach, chard, etc) are an amazing source of nutrients, vitamins, and minerals. But, we don’t always get enough of these leafy greens because many people don’t know how to cook them or they simply don’t like the flavor or texture.
I was curious about all of the kale chips for sale, but some of them are rather pricey. I couldn’t find flat kale at the store, so I decided to try collard greens instead. I actually enjoy eating these and found this to be a good way to add more greens into my diet!
Try changing up the spices to customize the flavors! If you are short on time, try using the pre-washed and pre-cut bags of collard greens at the supermarket.
Some recipes are a little bit different with cooking temperature/times. You can cook these at a lower temperature for a longer amount of time to get a more even crisp. But, I am a bit on the impatient side sometimes 🙂
Wash and dry the collard greens
Arrange on the baking sheet and bake!
Paleo, vegan, nut free
- 1 bunch raw collard greens or flat kale
- Spray oil
- Cajun seasoning
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Wash collard greens very well to remove dirt. Shake excess water off the leaves and blot dry with a kitchen towel.
- Cut the main rib out of the center of each leaf. Cut or tear the greens into about 1-2 inch pieces.
- Arrange the collard pieces on the baking sheets close together, but not overlapping. Spray lightly with spray oil and sprinkle with Cajun or creole seasoning.
- Bake in the oven for about 8-10 minutes, or until the collard pieces are crisp. Make certain the greens only slightly change color. Make certain not to over-cook these or they will be bitter. Serve and enjoy!