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"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. More Healthy Snacks

Seamus Mullen
October 2010

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Credit: © Frances Janisch

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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