Kale Chips with Spicy Yogurt Dip

My husband and I went out to dinner the other night and I saw something on the appetizer menu that I had never seen at a restaurant before.  Kale chips!  I have heard of kale chips and saw so many recipes for making them but never took the plunge to make them myself.  I have no idea why since kale is one of my favorite foods.

Kale Chips 4

My husband agreed to try them and OMG!  They were awesome!!  Even my husband loved them.  That is big for him (and me really) as he is not one to voluntarily eat a lot of vegetables.  I believe his exact quote was, “if you made these at home I would tare them up.”  (Insert gasp by me here)

Kale Chips 3

If I found a way to get my husband to tare up kale then I am on board.  I made these at home right away and together we tore them up and ate the whole bowl.  The restaurant we went to served a red chili aioli as a dipping sauce  and I made my own version at home which makes the perfect pairing for these chips.

Kale Chips

They are crispy and delicate.  Just delicious.  You can’t have just one and because it is kale…have as many as you want!

Kale Chips 2

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

  1. Preheat oven to 275 degrees.
  2. Wash the kale and remove the stems.
  3. Rip the kale into pieces (chip size).
  4. In a large bowl rub the kale leaves with the coconut oil so that all the leaves are evenly covered.
  5. Sprinkle with salt and mix to coat.
  6. Line 2 large sheet pans with foil or silicone sheets.
  7. In one layer lay out the kale leaves.
  8. Bake the chips for 25-30 minutes until golden and crispy.
  9. Combined the remaining ingredients for the dip.

Recipe Notes

*Choose organic ingredients when possible.

 

0 Comments
Join The Conversation

Get updates and other special goodies from The Organic Dietitian delivered right to your inbox!

POPULAR ON THE ORGANIC DIETITIAN BLOG

26 September, 2018

How to Use Castor Oil Packs for Liver Support

Have you ever tried a castor oil pack?  I asked this question a few months ago on my Instagram page and got a lot of questions.  Most people had never heard of castor oil packs and expressed interest in learning more about...

11 February, 2021

The Complete Guide to Copper Toxicity

Are you dealing with copper toxicity?   You may very well be and have no idea! Now copper is an essential nutrient so in general copper isn’t bad. However if we aren’t able to utilize it like we should or properly...

25 January, 2015

Lemon Bars (Raw, Vegan, Paleo)

Two flavors that I absolutely love are the combination of chocolate, peanut butter, and banana, and anything LEMON!  I love lemon, I just can’t get enough.  I could eat lemon curd with a spoon.  Luckily, citrus is in season right...

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating