Same thing as kale chips but with mustard greens. Tastes almost identical, although I think mustard is a tad less hardy.
- 1 bunch (5 oz) mustard greens
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
Preheat oven to 350.
Wash and dry the greens. Remove stems and cut into chip-size pieces. (I like mine on the large side.)
Toss with olive oil and salt. Be thorough. Mustard has a lot of crinkly bits!
Spread greens across 2 large baking sheets for minimum overlap. Bake on the middle-low and middle-high racks for 10 minutes. Switch the sheets and bake another 10 minutes.