Roasted Kale Chips with Herbed-Yogurt Sauce Recipe

Kale -- a green full of nutritional goodness -- is a delicious and healthful vegetable that can be sauteed, steamed and served raw for salads. The first time I baked kale myself, I prepared it with young children -- who couldn't get enough of its crispy green goodness. I served kale alongside a bowl of herb-flavored yogurt and found it to be a perfect match.

Serve these Roasted Kale Chips with Herbed-Yogurt Sauce as an appetizer while watching a football or basketball game, or as a side dish for any simple grilled or roasted meat, fish or poultry.

Look for dark green kale leaves, as they will have the most nutrients. I like dinosaur kale or curly kale. The key to removing the tough stems is to fold the kale leaves in half and then stripping the stems off.

I like to use a good quality sea salt. If you want to heighten the flavor try their smoked sea salt. One other flavor addition would be a gremolata -- a mixture of lemon zest, chopped parsley and minced garlic. If you enjoy these tasty crisps, try each topping. They add up to lots of flavor and little calories.

Roasted Kale Chips with Herbed-Yogurt Sauce

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 6 to 8

Roasted Kale Chips with Herbed-Yogurt Sauce Ingredients

    For the Kale Chips:

      3 bunches kale

      Olive oil spray

      Sea salt

      Freshly ground black pepper

    For the Yogurt Sauce:

      1/2 cup non-fat plain yogurt

      2 tablespoons finely chopped herbs like chives, parsley, thyme leaves or a combination

      1 teaspoon Dijon mustard

      Salt and pepper

Roasted Kale Chips with Herbed-Yogurt Sauce Recipe Instructions

    1. Preheat the oven to 325 F. Rinse and dry the kale leaves. Remove the tough stems by folding over the kale leaves and stripping the stems off. Tear leaves into large pieces.

    2. Line 2 baking sheets with parchment paper. Arrange the kale leaves on the baking sheets and then lightly spray each leaf with olive oil spray. Turn them over and repeat. Sprinkle with sea salt and some pepper.

    3. Bake until the kale turns light brown around the edges and is very crispy, about 25 to 35 minutes, watching carefully so leaves don't burn.

    4. Make yogurt sauce by combining all of the ingredients in a small serving bowl and mix together until well blended. Taste for seasoning.

    5. Place on kale a serving platter and serve with the yogurt sauce.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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