Crispy Kale Chips with Kefir Ranch Dip
  • 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.