I have gotten into a collard green rut lately. I always seem to turn to my pressure cooker – with just a little onion, sugar and vinegar, and just 8 minutes, it transforms collard greens into something delightful. It will always be my go-to way to prepare collards but I needed a different option.
I was intrigued by this recipe for Spicy Parmesan Collard Chips as I thought the flavors would go well together. However, I was out of Parmesan (which is almost punishable in my house!) so I had to find another option. That is when I turned to nutritional yeast. If you aren’t familiar, nutritional yeast is a vegan cheese substitute known for savory qualities. I use it on popcorn (so, so good) and mixed with soy sauce on fried tofu but this combination is just as good, if not better. I dare you not to eat them all in one sitting.
“Cheesy” Collard Green Chips
makes 2-4 servings
Recipe note: if you like spicy food, add a few pinches of cayenne pepper.
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/4 cup nutritional yeast
- 1/2 teaspoon chile powder
- 1/2 teaspoon salt
- 1 pound collard greens, stems removed, leaves cut into rough 2″ pieces
- Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 300°F. Line two rimmed baking sheets with aluminum foil and set aside.
- In a medium mixing bowl, whisk together all ingredients except collard greens until well combined. Add collard greens and toss until well coated. Arrange on the baking sheets in one layer (slight overlap is ok). Bake for 15-20 minutes, rotating sheet pans half-way through baking, or until collards are crispy (start checking for doneness after 12 minutes and then every 2 or 3 minutes afterwards). Serve immediately.
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