I am a little late jumping on this particular food trend bandwagon but I am here now and I am staying. I had been resisting this one because I just didn’t think I was going to like it. Who would think that they would on the face of it but here I am, loving it: kale chips.
They are made obviously from kale, but they bake up crisp and slightly salty giving you a snack that satisfies with minimal calories. Pair it with a lemon-yogurt dip and you have a guilt-free “chips and dip” that maybe won’t make people not miss the potato chips altogether but might just make them feel good about what they are eating.
Kale Chips with Lemon-Yogurt Dip
- 1 bunch organic kale
- 2 tablespoons olive oil
- 1 pinch of sea salt
- ½ cup Greek yogurt
- ½ teaspoon finely minced lemon zest
- 1 teaspoon lemon juice
- Remove thick ribs from kale leaves and tear leaves into bite sized pieces. Wash well and dry well.
- Preheat oven to 425 F.
- Toss kale pieces with olive oil and salt and spread out over two large rimmed baking sheets. Place sheets in oven on the middle and upper racks and bake kale for 6 minutes. Remove trays from oven and flip kale leaves. Return trays to oven, switching racks from upper to middle racks and continue to cook for an additional 6 minutes.
- Remove trays from oven and let kale come to room temperature.
- Mix yogurt with lemon zest and juice, serve with kale chips.