Baked Kale Chips with Lemon-Yogurt Dipping Sauce
I’ve had many friends that have told tales about how baked kale can be a tasty treat. I think that I had viewed these claims with a certain degree of skepticism. That is, until I tried them at a friends’ party a few weeks back. I couldn’t believe how much they tasted like potato chips and dip with more smoky flavor and delicacy. I immediately tried to re-create this dish and it was eye-opening. We have recreated this dish three times in the last couple weeks because it is SO delicious. It is the perfect pre-dinner snack, with almost no calories, a ton of flavor and satisfaction and lots of nutritional punch.
Baked Kale Chips
1 bunch of kale, washed and cut into half (Russian works really well and you can use whole leaves)
Olive oil spray
Fine sea salt
Yogurt-Lemon Dipping Sauce:
1 cup Greek yogurt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp sea salt
juice of half a lemon
1. Preheat oven to 375 degrees. Lay leaves of kale on a baking sheet and spray both sides with olive oil. Sprinkle lightly with salt and white pepper.
2. Bake for about 10 minutes or until the edges are brown and the pieces are crisp.
3. While the chips are baking, stir together the ingredients for the dipping sauce.
4. Serve chips warm on a platter with the dipping sauce.