If you’re working on snacking smarter and eating more greens, then make some homemade Easy Paleo Cajun Collard Chips! These are simple, allergy friendly, 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!

Easy Paleo Cajun Collard Chips (Vegan)
Paleo, vegan, nut free
Ingredients
- 1 bunch raw collard greens or flat kale
- Spray oil
- Cajun seasoning
Instructions
- 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!
Nutrition

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.
These were perfect! I like spicy so I seasoned mine a bit heavy and then feasted. Thanks again for the easy directions.
Hi Agnes, I’m so glad these worked out for you! Thanks for sharing your recipe success, it’s very encouraging 🙂
Ah what a great idea! I am obsessed with kale chips. They last about 5 minutes in my house. But we received a big bunch of collard greens in our CSA this week. Will have to give this a try 🙂 Thanks!
Thank you Rachel!
Love this!!
Thanks! I may try this sometime with other greens, like chard or beet greens : )