These are the Collard Greens Chips I made this week. You can dehydrate them or bake them.
Wash and destem collards, pat dry with paper towel, put in a bowl and add olive oil, massage the greens with the oil, add organic soy sauce, nutritional yeast, and cumin, mix. Add any other flavors you wish. I keep them in an airtight jar after I dehydrate them to help them stay crisp and last longer, but we end up finishing these in a day or two.