Crispy Green Chips

Collard Green ChipsSubmitted by: Megann Harris, RD, LD
Yield: 1 gallon zip lock bag – 6 cups


  • Juice of 1 lemon
  • 2 Tbsp Olive oil
  • 2 Tbsp Apple cider vinegar
  • 1 clove Garlic
  • 1 sprig Parsley
  • 2 Tbsp Basil
  • 1 Tsp Oregano
  • 1/8 cup Hemp seeds, raw
  • 1-2 Tbsp Water
  • 1/8 Tsp Salt (optional)
  • 15 large Collard or Kale Leaves


  1. Place all items, except kale and collard leaves, in blender and process on slow speed until the desired consistency is reached.
  2. Completely remove stems and break leaves by ripping or cutting with a knife into approx 2” x 2” pieces of collard greens.
  3. Place the leaves into a large bowl, pour dressing on top of greens in the bowl and work it in with your hands until all leaves are thinly coated on both sides with the dressing.
  4. Dehydrate at 105 degrees Fahrenheit for about 8 hours.

Nutrition Info for 1 cup

Calories: 81; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 56 mg; Carbohydrates: 5 g; Fiber: 3 g; Sugar: 1 g; Protein: 2 g; Vitamin A: 51% DV; Vitamin C: 30% DV; Calcium: 9% DV; Iron: 6% DV

One Response to “Crispy Green Chips”

  1. Shelly Willis

    Thanks for this recipe! I made these today (subbing lime juice for lemon and cashews for hemp, because that’s what I had) and they taste amazingly good. If you don’t have a dehydrator, the chips can still be made in the oven. I did 325 for about 10 minutes. Also, the raw collards with the dressing are delicious, too.

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