garlicky kale chips with lemon yogurt dip


So, I have to admit, the first bite I had of these I wanted to gag. Salt… earth… lemon… garlic… OMG, I need water! But strangely, I found myself going back to the pan again and again, finally succumbing to making a big bowl of them to eat on the couch.


Would I recommend making these? Yes. Would I recommend eating an entire bowl in one serving? No.

But will it happen anyways?



Garlic Kale Chips with Lemon Yogurt Dip
adapted from Milk & Mode

1 bunch curly kale, de-ribbed w/stems removed
2 garlic cloves, minced
1/4 cup sesame oil
sea salt

for dip:
1 cup fat free Greek yogurt
1 tbs lemon juice
2 tsp grated lemon peel
ground black pepper
1 garlic clove, minced
1 tsp evoo

preheat oven to 375
whisk dip ingredients together, allow to sit in refrigerator
toss kale with oil and garlic
spread out in single layer on parchment lined baking sheet(s)
salt and pepper liberally
bake for 15 minutes
cool and serve with dip


About Rachel Raczka
This entry was posted in food, recipes, winter 2010 and tagged , , , , , . Bookmark the permalink.

4 Responses to garlicky kale chips with lemon yogurt dip

  1. Sarah says:

    This is smart! Never seen it with the dipping sauce before. And your photos are beautiful!

  2. Candace Karu says:

    Love the idea of the earthy kale and the tart yogurt dip. A very nice change of pace from standard veggies for dipping. Can’t wait to share this with our Cabot Greek yogurt lovers!

  3. Pingback: Czipsy Jarmusch’a « kosmopolityczno liberalny blog kulinarny

  4. Pingback: seasoned kale chips « CHiEATS

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