• Cooking Time: 30
• Servings: 4
• Preparation Time: 15
• Kale Chips
• 1 lb kale
• 2 tablespoons white vinegar
• 1/2 tablespoon olive oil
• Salt to taste
• Kefir Dip
• 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

1. Heat your oven to 200 degrees.
2. Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
3. 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.
4. Sprinkle with salt - go easy on the salt, you can always add more after baking.
5. Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
6. Keep baking in 10 minute increments until the kale is dry and crispy, approx.. 20-30 minutes.
7. To make the dip, mix all of the ingredients together in a bowl and refrigerate for 2 hours before serving.
8. *If you don’t mind a thinner dip, omit the mayo and use a full cup of kefir.

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.