Feel free to substitute with kale, zucchini, beets, or other root veggies.
2 bunches of collards or kale (about 10 cups)
Olive oil spray or 2 tbs of olive oil
1 tsp salt
2 tbs of nutritional yeast
1 tsp of smoked paprika
1/4 tsp of chipotle pepper seasoning if you like things spicy
1. Wash collards in cold water. I like to soak mine while I prepare my other ingredients since they come fresh out of the garden and sometimes have little pieces of hay attached to them.
2. Drain then cut collards into small pieces and remove the central rib or stem from the leaf if you prefer. I don't mind the extra stem since it is easier to hold onto the chip that way.
3. Put the collards in a bowl with the olive oil and salt (you can add the optional flavorings at this time as well). Massage the collards for a couple of minutes until you feel their texture change as they soften a bit.
4. Place the collards in a dehydrator and set to desired temperature for desired time. I usually set mine to work while I am at work or sleeping so I keep the temperature below 100F for 8 hours. The chips are usually done by about 4 hours but you can increase the temperature to 125F if needed to shorten cook time. If you add more oil, sometimes the collards will take longer to dehydrate.
5. If using zucchini, beets, potatoes, or other vegetables you will usually need a longer dehydration time and will need to slice the vegetables to a uniform thickness so some of the chips don't become too tough while others need longer cook times. I use a mandolin for mine.