Crispy Kale Chips With Kefir Ranch Dip Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Steps:

• Heat your oven to 200 degrees.
• Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
• 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.
• Sprinkle with salt - go easy on the salt, you can always add more after baking.
• Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
• Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes.
• To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) together in a bowl and refrigerate for 2 hours before serving.
• *If you don't mind a thinner dip, omit the mayo and use a full cup of kefir.

Steps:

• Set an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a small bowl, combine the onion powder, dried parsley, sugar, salt, dried basil, garlic powder, dried thyme and a few turns of black pepper and set aside. In a large bowl, toss the kale with the olive oil and the seasoning mix until the leaves are coated well. Spread out the kale on the baking sheets and bake until crisp; begin checking for doneness at 12 minutes. Enjoy!

Steps:

• For the chips: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest and granulated garlic over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 20 minutes.
• For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips.

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.