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:
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
- 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.
- 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.