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Course
Snacks
Prep Time
15
minutes
Cook Time
25
minutes
Total Time
40
minutes
Servings
2
Author
Sara
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
Preheat oven to 275 degrees.
Wash the kale and remove the stems.
Rip the kale into pieces (chip size).
In a large bowl rub the kale leaves with the coconut oil so that all the leaves are evenly covered.
Sprinkle with salt and mix to coat.
Line 2 large sheet pans with foil or
silicone sheets
.
In one layer lay out the kale leaves.
Bake the chips for 25-30 minutes until golden and crispy.
Combined the remaining ingredients for the dip.
Recipe Notes
*Choose organic ingredients when possible.