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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
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.