there is a way to time your baked collard chips perfectly.
8 minutes at 375*, roughly ... but the perfect way is this:
when you've ripped out the spines and tossed the leaves in sesame oil, laid them flat on parchment paper on your favourite pan, and sprinkled them with zesty salt, pop them in the oven, and take out an absorbing book.
you must stand while reading, or the trick won't work. sitting is too seductive. stand at the counter, hunched like an ancient granny, chin in hand. read your book until the smell of the baked collards catches your attention. as soon as it pulls you out of that other world, fly to the oven, open the door, put on your oven mitts, and remove the pan.
they're flat and crisp and flakey ... perfectly, deliciously done. now you can enjoy your book - and crispy greens.