You will only need a couple of baking sheets for this great recipe.
12 Kale Leaves, cut into 1 to 2 inch squares (be sure to remove stems)
6 large (10 small) Collard Green Leaves, cut into 1 to 2 inch squares (be sure to remove stems)
½ to 1 tablespoon of Olive Oil (be careful not to use too much but the quantity depends on the amount of greens)
1 teaspoon of McCormick’s Montreal Steak Seasoning
½ teaspoon of Garlic Powder
½ teaspoon of Onion Powder
¼ teaspoon of Paprika
1/8 to ¼ teaspoon of Cayenne Pepper (optional)
Preheat the oven to 300 degrees.
In a small bowl , mix the McCormick’s Montreal Steak Seasoning, garlic powder, onion powder, paprika and cayenne pepper, so everything is mixed well.
In a large bowl, mix the kale collard green leaves with the olive oil (start with a small amount of oil and then add more if necessary – be careful not to use too much). I use my hands to mix. Once the leaves are fully coated with olive oil, set them aside.
Use a coated baking sheet or cover the baking sheet with parchment paper (you may need to use two or three baking sheets to ensure that the chips lay in a single layer). Spread the olive oil coated greens on the baking sheet and sprinkle with the salt/herb mixture.
Place in the oven for 10 minutes and then take out, flip the chips, and rotate the pan and bake for another 12 to 15 minutes. It should take a total of about 25 minutes or so)
Take out of the oven and cool for a few minutes. Then place in a serving bowl and enjoy.