I had seen the kale chips everywhere, so I tried them and fell in love with them.
My dad was born in the 20s and loved to cook. He didn’t follow the typical male. He cooked and helped with the kids. I feel very blessed. One of the things he loved to do when he cooked was to try new recipes. After I married and moved out, he was always calling me and telling me about something new he was trying. I loved that, and I miss it. So after trying the kale chips, I felt compelled to try collards since they are also very good for you. It was also AMAZINGLY yummy! I think my dad would be proud.
This could not be any easier, and it’s so yummy!
Here’s what I do…
Preheat oven to 250 degrees.
Put kale or collards in a plastic bag with enough canola oil to slightly wet it.
Put on a sprayed pan. Lightly srinkle with seasoned salt, garlic powder, and pepper.
I always keep a spray bottle of vinegar and water (50/50) and use it to spray all my vegetables for juicing. Oh, who am I kidding. I use it for cleaning. It’s great for everything. So I spritzed the kale with a little of this. I love just a tad of vinegar on my grean leafy vegetables.
If you are cooking both, do them in separate pans. As the collards need to cook just a bit longer.
Kale: 20-25 minutes
Collards: 25-30 minutes (stirring once or twice)
I find the kale gets bitter if cooked too long, but the collards are more forgiving and you can definitely get a little more crunch going on with them without sacrificing taste. Everyone’s oven and tasting is a little different, so I advise watching and tasting until you get it to your liking.
These are both really good. If I HAD to choose between them, I would probably choose the collard chips, but you can’t go wrong with either of these.