Collard Chips

 

I've seen  the recipes and I've seen the bagged ones,  but never have bought them or tasted them. 

Kale Chips     

How bad could it be?  I've baked broccoli and brussel sprouts. I liked the outcome of those two experiments and didn't want to be disappointed with kale.

BUT!

My friend E.P. has a small garden and offered me  some of her collard greens which I gladly accepted. They were young and tender. I decided to try Alton Brown's,  Baked Greens Chips I'd seen at the Food Network site. His recipe uses all sorts of "hearty" greens. Collards was on the list as a hearty green.

A. Wash and dry greens thoroughly

B. Lay parchment paper on a baking sheet.

C. Tear greens into 2 inch pieces and lightly coat with olive oil and         salt. ( I chose to tear  the greens from the stems and save them.)            

D. After following the directions and baking them, I allowed them

     to cool. I tried to eat them but they disintegrated. 😲 

No texture or strength. The consistency of paper after it turns to

     ashes. I tried a second batch and tweaked the cooking time. Same

     thing. 

CONCLUSION: This may have worked had the collard green leaves 

     been thicker and more mature. 

     

                      I AM NOT TO BE DEFEATED !!!!

     

I have those tender stems. So, what did I do?

It wasn't a complete loss. 

That's it ***