Green Chips

Source: Nourishing Gurus


2 bunches
collard leaves
coconut oil
sea salt


Wash and dry leaves. Remove stem from the middle so that only the soft leaves remain. Drizzle with oil (if coconut oil is solid, you can just rub the oil on the leaves with your hands). Tear leaves into several pieces and place on a baking tray lined with parchment paper.  

Sprinkle salt on top. Bake at 275°F for about 10 mins or until crispy. Do not allow the leaves to brown.  (Recipe♦458)