Crispy Kale Chips with Greek Yogurt Dip

Name: Crispy Kale Chips with Greek Yogurt Dip
Prep time: 00:15:00
Cook time: 00:25:00
Ingredients: 1 large bunch kale; stems removed and torn into 1 to 2-inch pieces2 tablespoons avocado oil or organic canola oil1 teaspoon coarse kosher salt; divided&frac13; cup Cabot Plain Greek Yogurt2 tablespoons milk or buttermilk2 tablespoon mayonnaise1 teaspoons white wine vinegar½ clove garlic; minced1 tablespoon chopped chives1 teaspoon chopped fresh dill6 dashes Tabasco saucepinch black pepper

– Serves 6 –

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These crispy kale chips are a healthy snack when dunked in a simple Greek yogurt dip.

Ingredients

1 large bunch kale, stems removed and torn into 1 to 2-inch pieces
2 tablespoons avocado oil or organic canola oil
1 teaspoon coarse kosher salt, divided
⅓ cup Cabot Plain Greek Yogurt
2 tablespoons milk or buttermilk
2 tablespoon mayonnaise
1 teaspoons white wine vinegar
½ clove garlic, minced
1 tablespoon chopped chives
1 teaspoon chopped fresh dill
6 dashes Tabasco sauce
pinch black pepper

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Directions

Prep: 15 mins | Cook: 25 mins | Total: 40 mins

PREHEAT oven to 325°F.

TOSS kale, 2 tablespoons oil and ½ teaspoon salt in a large bowl until the kale is coated in the oil. Spread out on two large rimmed baking sheets.

TRANSFER to the oven and bake, rotating the baking sheets top to bottom once, until the kale is crispy but not brown, 25 to 29 minutes total. Cool on the baking sheet.

MEANWHILE, whisk yogurt, milk, mayonnaise, vinegar, sugar, chives, dill, Tabasco, pepper and the remaining ½ teaspoon salt in a small dish.

SERVE the crispy kale chips with the Greek Yogurt Dip.