Kale chips make a wonderfully crunchy, healthy vitamin packed topping for everything from soups and stir-fries, or crumbled onto popcorn. The dark green chips also make a great addition to crudites spread with dip, for a cocktail party, For this, I generally make the chips larger, leave the stems in and serve them with a light yogurt dill dip (simple recipe for that, below).
Kale Chips with Garlic
1 bunch kale – washed, dried, stems removed and cut into chunks
1 tablespoon olive oil
2 cloves Garlic – sliced thin
Salt & freshly ground pepper
Preheat oven to 350 degrees
In a large bowl, toss kale with the olive oil, garlic, salt and pepper.
Spread the coated kale out on a baking sheet. If the kale overlaps too much, it won’t dry out properly.
Bake for 15 minutes or so, until the kale is crispy.
2 Cups Yogurt
1 cup lite Sour Cream
1 cup chopped dill
1 Tablespoon fresh lemon juice
Salt & Pepper to taste
Combine ingredients in a bowl, stir, and serve with fresh vegetables, and Kale Chips.