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Monday, March 28, 2011

And they're kosher, to boot.

Why is it, that when I hear of something new, I google it, only to find out that 1,120,000 people have already done it? I am SO not a trendsetter. We could argue that I come rather late to all things trendy, actually.

I guess today I am hoping that you are one of the 6,908,880,000 people on earth who haven't already put something on the internet about how to make green chips.

At any rate.

Green chips.

Take a leafy green vegetable. (I have done this with kale, beet greens, and collard greens, but I hear rumors of it being done with chard and even spinach. For me, I'll stick with the heartier veggies.)

This time, it was collard greens who needed to make their exit from my refrigerator. I discovered that just about every recipe for sautéing collard greens starts with bacon or ham. Like I have said before, if you have to disguise the taste by hiding it in some bacon, it isn't that good to begin with.  So, I chose to skip the stove, and throw them in the oven instead.

Actually, though, cooked into chips, these leaves are very very good! I would eat these every day.

Take your greens, whatever they are, and tear them up into chip-sized pieces. The shape and exact size doesn't matter at all.

Throw them all on a baking sheet, drizzle a little olive oil over it all, and then toss them with your hands, to get them nice and evenly coated.

Amazingly, they will go from the dull green above to a vibrant, bright green.

Shake on some salt and pepper, or even red pepper if you like spice, and spread them out on a baking sheet or two. They need to be in a single layer.

Now stick them in the oven, heated to 300 degrees, for about 5-10 minutes. As soon as they start to brown you need to pull them out, so watch carefully.

Now, you get to enjoy a crispy, salty, tasty snack -- with no guilt!