So let’s start with a bit of honesty. These chips are not potato chips so don’t let anyone fool you. Now don’t get me wrong, I think these crispy vegetable chips are pretty delicious, they just aren’t potato chips, no matter how many people claim they are. What kale chips do bring to the table is a crispy, airy, salty chip that is packed with nutrients and tastes great in my opinion. If it’s your first time with kale chips, I recommend trying the higher calorie version to start, then slowly work down to less oil over time. I like to eat kale chips now with just a touch of cooking spray, but the olive oil definitely creates more crunch and adds a great flavor.
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Kale Chips with Lemon Yogurt Dip
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- Preheat the oven to 375 degrees.
- Stir together the yogurt, lemon zest, 1 garlic clove, lemon juice, 1 tbsp. olive oil, salt, and pepper. Let rest for 30 minutes or more if possible. For the lower calorie version, leave out the olive oil in the yogurt dipping sauce.
- Toss the kale with the remaining olive oil and one garlic clove. Lay out flat on a baking sheet covered with parchment. Season with salt, pepper, and Old Bay.
- Bake for 30 minutes or until kale is crispy. Shake around half way through cooking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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