These crispy kale chips are a healthy snack when dunked in a simple Greek yogurt dip.
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
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.
There are no reviews yet. Be the first one to write one.