I have to admit, I never really cared much for kale ..... until I had these kale chips.
I've always wanted to like kale. Seriously. It reminds me of spinach or swiss chard, which I like, and it is loaded with vitamins and all sorts of wonderful things, but it is just not that easy to cook with. Or rather, it is not easy to make it taste good.
The last time I tried to braise kale it was a complete disaster. Totally inedible. After that experience I swore off kale for several months until last week I felt compelled to give it another go. However, when I brought it home and removed it from the grocery bag, I think Michael had a flashback to my last kale disaster. Our conversation went a little like this:
Me: (removing the kale from the grocery bag)
Michael: What is that?
Michael: Really? (disgusted look on his face)
And with that, the giant bunch of kale I had bought went straight to the back of the fridge. The next day when I opened the fridge and saw that lonely kale bunch staring back at me, I knew I had do do something with it. And for some reason, all I could think of was kale ...chips.
And the rest is history.
These chips are super fab. Especially if you are craving something crunchy and salty. You can eat them alone or make the dip to go along. The dip just gives them a little some extra .... but be warned, the chips can be a little crumbly and messy so dip gently.
kale chips with a garlic, spiced yogurt dip
For the kale chips:
1 bunch of kale
1-2 tablespoons of olive oil
salt & pepper, to taste
For the garlic spiced yogurt:
1 7oz container of 2% greek yogurt
1 garlic clove, minced
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne
3 tablespoons of lemon juice
1 tablespoon of olive oil
salt & pepper, to taste
- Preheat oven to 300°F.
- Rinse and dry the kale (making sure it is fully dry). Remove the stems and center ribs and cut the remaining leaves into large pieces. Toss with olive oil, salt and pepper in a bowl until the leaves are well coated.
- Arrange the leaves in a single layer on a large baking sheet lined with parchment paper. Bake for approximately 20 minutes, or until the outer edges start to brown and the leaves are nice and crisp.
- While your kale is baking, make the yogurt dip by placing all of the ingredients into a mixing bowl and stirring until combined. If you're not using the dip immediately, cover and place it in the fridge until you are ready to use.
- Let the chips cool slightly before removing from the baking sheet. Serve at room temperature with the the chilled yogurt dip.