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🥬🔥🌶️Crispy oven-roasted chips made from kale, mustard, turnip, or collard greens—seasoned with olive oil, spices, and a hint of heat. A zero-waste snack that turns leafy extras into pure gold.

Brassicas are some of the most giving plants in the garden—and sometimes, they give a little too much. Whether it’s kale outgrowing your needs or mustard greens bordering on spicy chaos, this is the snack that tames the abundance. Quick to make and easy to flavor, these chips are crisp, craveable, and surprisingly nourishing.

Best of all, they honor the garden’s generosity—using leaves that might otherwise be forgotten, especially from side shoots or thinning harvests.

Why You’ll Love This Recipe 🧡

• Turns leafy overload into a delicious, healthy snack
• Naturally vegan, gluten-free, and endlessly customizable
• Great way to use mustard, kale, turnip, or collard greens
• Only 5 ingredients and ready in 20 minutes
• A crisp, savory fix when you want something light but satisfying

Quick Reference

Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 20 minutes
Servings: Varies (makes about 2 cups chips)
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🥬 Kale or mustard greens, 🫒 olive oil, 🧂 salt, 🌶️ optional spices

Ingredients 🛒

• 4–5 large leaves of kale, mustard greens, or other brassicas
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• Optional: ¼ teaspoon smoked paprika, garlic powder, cumin, nutritional yeast, or chili flakes

Instructions 🍽️

1. Preheat the oven.
Set your oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. Wash and dry the greens.
Thoroughly rinse leaves and pat them dry. (Drying is key to crispy chips!) Remove thick stems and tear leaves into large bite-size pieces.

3. Season gently.
Toss leaves in a bowl with olive oil, salt, and any spices. Use your hands to massage the oil into the leaves for even coating.

4. Bake until crisp.
Spread leaves in a single layer on the baking sheet. Bake for 10–15 minutes, flipping halfway, until crisp but not browned. Watch closely in the final minutes to avoid burning.

5. Cool and snack.
Let cool for a few minutes on the pan. Enjoy immediately or store in an airtight container for 1–2 days.

Tips & Variations 🌿

• Mix your leaves: Kale + mustard = mellow heat and great texture
• Go global: Try curry powder, berbere, or za’atar for an international twist
• Make it cheesy: Add nutritional yeast or a sprinkle of finely grated Parmesan
• Spice it up: Toss with chili oil or sriracha before baking for kick

Serving Ideas & Pairings 🥣

• Sprinkle over Broccoli Cheddar Soup as a crispy topping
• Pair with a bowl of French Lentil and Carrot Stew
• Serve as a snack alongside Roasted Root Veggies with Garden Herbs
• Add to a mezze platter with hummus, nuts, and flatbread

Storage & Make-Ahead Tips 📦

• Best fresh: Enjoy same day for best texture
• Short-term storage: Keep in an airtight container at room temp for up to 2 days
• Crisp again: Reheat in a 275°F oven for 3–4 minutes if needed

Garden Reflections 🌼📓

Leaf chips are one of those garden hacks that feel like a little magic trick. You take the leaves no one’s excited about—too spicy, too floppy, too “extra”—and turn them into something everyone fights over.

They’re a reminder that even the leftovers, the overgrowth, and the forgotten corners of the garden hold value—if we just look again.

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🔗 Try next: Hearty Collard Wraps, Chinese Stir-Fried Mustard Greens, or Sweet Potato Hash