Crispy Kale with Lemon-Yogurt Dip

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

 

Slideshow:  More Healthy Snacks

 

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 pound curly kale, stems and large inner ribs removed
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 cup fat-free plain Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
  2. In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

Notes

One Serving 197 cal, 14 gm fat, 2 gm sat fat, 12 gm carb, 2 gm fiber.

Contributed By Photo © Frances Janisch Published October 2010





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