Kale chips with lemon yogurt dip

For healthy snacking, try using kale as an alternative to potato chips.

When you have a large supply of kale, this can be a crowd-pleasing way to use it up. You’ll noticed the leaves seem to shrink after being in the oven. This makes about 4 portions as an appetizer or snack.

Ingredients for chips:

kalechips.jpg
This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

1 pound curly kale, stems and large inner ribs removed
2 Tablespoons olive oil
1 small garlic clove, minced
Salt and freshly ground pepper to taste

Ingredients for dip:
1 cup plain Greek yogurt
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 375°. In a bowl, toss the kale with the olive oil. Spread the kale on 2 baking sheets and roast for about 15 minutes or until crisp; rotate the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
  2. In a small bowl, whisk the yogurt with the lemon zest, lemon juice, and garlic. Season with salt and pepper. Serve with the roasted kale.
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