Crispy Kale Chips With Kefir Ranch Dip Recipes

CRISPY KALE CHIPS

Steps:

• Preheat oven to 325°F.
• Wash and dry kale very well. Remove leaves from thick stems.
• Tear kale into large pieces (it will shrink as it bakes). Toss leaves with olive oil to ensure all leaves are coated but not soaked.
• Place on a baking sheet and sprinkle with salt and other seasonings if desired.
• Bake 17-23 minutes or until kale is dried. Cool before serving.

CRISPY KALE CHIPS WITH KEFIR RANCH DIP

Steps:

• Heat your oven to 200 degrees.
• Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
• Gently massage kale with vinegar and oil (try not to crush it) and place in a single layer on baking sheets lined with parchment paper.
• Sprinkle with salt - go easy on the salt, you can always add more after baking.
• Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
• Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes.
• To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) together in a bowl and refrigerate for 2 hours before serving.
• *If you don't mind a thinner dip, omit the mayo and use a full cup of kefir.