12 April, 2014
Kale Chips with Spicy Yogurt Dip
My husband and I went out to dinner the other night and I saw something on the appetizer menu that I had never seen at a restaurant before. Kale chips! I have heard of kale chips and saw so many recipes for making them but never took the plunge to make them myself. I have no idea why since kale is one of my favorite foods.
My husband agreed to try them and OMG! They were awesome!! Even my husband loved them. That is big for him (and me really) as he is not one to voluntarily eat a lot of vegetables. I believe his exact quote was, “if you made these at home I would tare them up.” (Insert gasp by me here)
If I found a way to get my husband to tare up kale then I am on board. I made these at home right away and together we tore them up and ate the whole bowl. The restaurant we went to served a red chili aioli as a dipping sauce and I made my own version at home which makes the perfect pairing for these chips.
They are crispy and delicate. Just delicious. You can’t have just one and because it is kale…have as many as you want!
Ingredients
- 1 Head Kale I used curly
- 2 Tbsp Coconut Oil
- 1 tsp Salt
- 1/2 cup plain yogurt organic whole milk preferred
- 1 Tbsp olive oil
- 1/2-1 tsp cayenne pepper to taste depending on how spicy you like it
- 1/2 tsp salt
- 1 garlic clove peeled and minced
- 1/2 tsp lemon zest
- Juice 1/2 lemon about 1 tbsp
Instructions
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Preheat oven to 275 degrees.
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Wash the kale and remove the stems.
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Rip the kale into pieces (chip size).
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In a large bowl rub the kale leaves with the coconut oil so that all the leaves are evenly covered.
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Sprinkle with salt and mix to coat.
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Line 2 large sheet pans with foil or silicone sheets.
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In one layer lay out the kale leaves.
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Bake the chips for 25-30 minutes until golden and crispy.
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Combined the remaining ingredients for the dip.
Recipe Notes
*Choose organic ingredients when possible.
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