Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 474 kcal | 134 kcal |
| Protein | 14.9 g | 4.2 g |
| Fat | 38.4 g | 10.9 g |
| saturated | 5.3 g | 1.5 g |
| Carbohydrate | 7.5 g | 2.1 g |
| sugars | 2.6 g | 0.7 g |
| Fibre | 20.3 g | 5.7 g |
| Sodium | 842 mg | 239 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 650 g collard greens, washed and leaves roughly torn
- 3 Tbsp. olive oil
- 1/2tsp. smoked paprika
- 1/2tsp. sea salt
- 1/4 tsp. pepper
Instructions
- Cut the thick centre rib out of every leaf and save it for a stock pot. The rib is several times the thickness of the leaf and will still be leathery when the rest has gone crisp.
- Dry the washed leaves as thoroughly as you can manage. Water still clinging to a leaf thins the oil, and it is the oil that carries the paprika onto it.
- Tear the leaves into pieces larger than you want to end up with. Collard shrinks by more than half, and a piece torn to chip size goes in as a chip and comes out as a flake.
- Pour the olive oil over and work it into the leaves with your fingers rather than tossing them. Massaging softens the leaf slightly and leaves a glossy surface for the spices to grip.
- Add the smoked paprika, salt and pepper once every leaf is glossy. Shaken onto dry collard the paprika lodges in the creases and falls off again in the tin.
- Spread the pieces as flat as you can with minimal overlap. Wherever two leaves stick together the paprika underneath never sets and tastes raw.
- Dehydrate at 60 °C for 3 hours. This is a short run by the standards of this catalogue and the gap between crisp and scorched is narrow, so start looking early.
- A finished chip shatters under a press and has no flex at the stem end. Any piece that folds goes back on, because one soft chip will soften the ones it is stored against.
- Keep them in a rigid tin rather than a bag and eat them inside a week. Oiled greens lose their snap quickly, and these are best treated as something made for this week rather than put away.
