Crispy Baked Collard Chips Recipes

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BAKED GREENS CHIPS



Baked Greens Chips image

Provided by Alton Brown

Time 27m

Yield 4 appetizer servings

Number Of Ingredients 3

6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
  • Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
  • Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.
  • Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams

CRISPY BAKED CHICKEN DRUMSTICKS



Crispy Baked Chicken Drumsticks image

Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips

Time 40m

Yield 6

Number Of Ingredients 5

6 Tyson® Fresh Chicken Drumsticks
⅓ cup flour
¼ cup fat-free egg product
1 tablespoon water
1 cup baked potato chips, coarsely crushed

Steps:

  • Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
  • Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
  • Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
  • Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 15.6 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 172.8 mg, Sugar 1 g

COLLARD CHIPS



Collard Chips image

Next time you reach for chips or crackers, make a batch of these veggie crisps -- they're delicious and so healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3 servings

Number Of Ingredients 3

1 tablespoon olive oil
6 collard leaves, torn into 3-inch pieces
Salt

Steps:

  • Drizzle olive oil over collard pieces; season with salt. Bake in a single layer at 300 degrees until crisp, 15 minutes.

Nutrition Facts : Calories 46 g

DELICIOUS BAKED CORN CHIPS



Delicious Baked Corn Chips image

Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.

Provided by dasunrisin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 19m

Yield 6

Number Of Ingredients 5

12 (6 inch) corn tortillas, quartered
2 tablespoons canola oil
1 ½ teaspoons garlic salt
1 ½ teaspoons dried oregano
1 teaspoon chili powder

Steps:

  • Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  • Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  • Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g

BEST EVER OVEN CHIPS



Best ever oven chips image

Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts

Provided by Barney Desmazery

Categories     Side dish, Snack, Supper

Time 1h

Number Of Ingredients 7

1kg large Maris Piper potatoes , peeled
1 tbsp white or malt vinegar
75ml vegetable oil
2 tsp plain flour
2 tsp cornflour or potato flour
½ tsp baking powder
small pinch cayenne

Steps:

  • Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
  • Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
  • Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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