Crispy Kale Chips with Kefir Ranch Dip
1 lb kale
2 tablespoons white vinegar
1/2 tablespoon olive oil
Salt to taste
1/2 cup Lifeway Lowfat Plain Kefir
1/2 cup mayonnaise*
1 teaspoon dry dill
2 teaspoon dry parsley
1/4 teaspoon garlic salt
1/2 teaspoon onion salt
Freshly ground black pepper
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, approx.. 20-30 minutes.
To make the dip, mix all of the ingredients 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.
Pairs Well With
Kale chips are the latest superfood snack and for good reason. Here’s a twist on a basic recipe for salt and vinegar kale chips and a tangy side of low-fat, kefir ranch dip.