Whoever said leafy veggies can’t make a crunchy, satisfying substitute for chips never tasted these crispy baked mustard green bites.
- 1 bunch mustard greens (about 6 ounces with stems on)
- 2 tablespoons coconut oil, melted and slightly cooled
- 1/2 teaspoon coarse salt, plus more to taste
- Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
- Using a sharp knife, remove the thick center ribs from the greens so you’re just left with the leafy parts. Slice the larger leaves into smaller, bite-size pieces.
- Thoroughly wash and dry the mustard greens. You can use a salad spinner to ensure dryness.
- Place the greens in a large mixing bowl and add the coconut oil and salt. Delicately massaging the oil in with your fingers, toss the greens until they’re thoroughly coated. Transfer the greens to the baking sheets in a single layer with some space in between.
- Bake, rotating the pans halfway through to promote even cooking, until the greens are dry and lightly golden brown, about 20-25 minutes.
- Remove from the oven. Allow the chips to rest on the pans for several minutes. and then transfer them with a metal spatula to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days.
- Category: Vegetables
- Method: Baking
- Cuisine: Vegan
Keywords: mustard greens, chips, vegan, paleo