2-ingredient Simply Baked Mustard Green Chips are so easy to make! All you need is Mustard Greens and full-fat olive oil. Achieve crispy and crunchy baked deliciousness straight out of your oven. Similar to kale chips, Mustard Greens are spicier in flavor. Whole 30, paleo, and vegan.
Do you know what I have been obsessed with lately? Mustard Green Chips! They are like kale chips, but more peppery which means no need for extra seasoning. That also means this recipe only calls for 2 ingredients making them easy to make straight out of your own oven and all on your own.
For a long time, I couldn’t have spinach or kale due to food sensitivities, so I naturally had to find an alternative.
Had I not had these food sensitivities (which feel like allergies, but are not), I never would have experimented with other leafy greens. In a way, this medical condition was a blessing because it forced me to look beyond the usual leafy greens we have all grown accustomed to.
Mustard Greens are not a highly recognized green, because right now the rage is all about kale. But Mustard Greens make a delicious chip. Like kale, Mustard Greens are a loaded leafy green full of nutrients, vitamins, and benefits.
LET’S TALK ABOUT MUSTARD GREENS
- High in A, C, K, Manganese, Folate, Calcium, B-Vitamins, and Vitamin E.
- Considered a detox and anti-inflammatory leafy green good for heart health, eye health, and bone health.
- Great source of dietary fiber.
- On a side note, keep Mustard Greens out of smoothies and juices, because that it is a strong and peppery leafy green that does not fare well in smoothies or juices. It’s just too flavorful and spicy. But sauteed and baked is utterly wonderful and so satisfying.
HOW TO MAKE MUSTARD GREEN CHIPS
- As for baking them, the task is fairly easy! When it comes to baking leafy greens in the oven, I have noticed that most cooks crank up the heat and decrease the amount of cooking time. I’ll tell you now if you do that – you will burn your leaves, and be stuck without a side dish. Epic fail.
- When it comes to baking leafy greens and creating chips, the key tip is to bake them at a lower temperature for a longer amount of time.
- You want to make sure that each leaf does not touch the others. There needs to be enough room in between each Mustard Green leaf.
- Keeping each leaf isolated will create the chip effect, rather than the soggy effect.
- You’ll massage your high-heat oil of choice into your chips and spread them out on foiled baking trays and pop them in the over.
- Occasionally you’ll open the oven and switch over racks so that these leafy greens are evenly heated.
- You’ll also want to flip them so that each side is equally heated.
- That’s it!
- No need for extra seasonings because alone and naturally they are peppery enough, you won’t need anything extra.
Looking for healthierside dish options? Don’t forget to try these options too!
Ready to gather your ingredients?
Simply Baked Mustard Green Chips
- 1 head Mustard Greens washed
- 3-4 tbsp full-fat olive oil or avocado oil
- Preheat oven to 300 degrees F and prepare 3 baking trays with grease and foil or parchment paper.
- While oven is heating, remove stems from Mustard Greens and add greens to a salad spinner. Fill spinner with cooling water and wash greens.
- Strain greens. Dry greens by blotting with a paper towel. Then tear the greens into smaller pieces and add into a large Zip-Lock bag with the olive oil.
- Close bag and vigorously shake to coat all leaves with the oil.
- Add pieces of Mustard Greens to baking trays making sure that each leaf is NOT touching another leaf. If greens touch, it will prevent the green from dehydrating properly and will become soggy instead of turning into a crispy chip.
- Bake at 300 degrees F for 15-20 minutes, halfway through, swap trays onto their opposite levels. If tray one is on the lowest rack, and tray 2 and 3 are on the upper racks, halfway through, trade rack placement. You may find that some cook faster then others, and if that is the case take those chips out of the oven to cool.
- Remove from oven and let cool. Once cooled enjoy. Store in the fridge in a covered bowl. These chips will stay fresh for up to 2 days.
- Use organic produce whenever possible.
- If you don't want to use olive oil you can use Tiger Nut oil or Avocado oil.
- Don't like mustard greens? Use kale!
Love and Mustard Greens,