Kale: Crispy, with Tangy Homemade Ranch

This delicious crunchy, crispy kale is set off by a fabulously tangy homemade ranch dressing that sure to please the pickiest palates.


For the chips:

  • 1 bunch kale
  • Olive oil
  • Salt and pepper to taste

For the tangy ranch dressing:

  • 1 green onion finely minced
  • 1 clove of garlic finely minced
  • 1 tbs. dill
  • 1 tbs. Italian parsley
  • 7 oz. whole-fat Greek yogurt
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • 4 tbs. half-and-half
  • Salt and pepper to taste


For the chips:
Preheat oven to 300°F. Wash kale leaves. (Note: I leave them whole, but you may wish to remove the center stem of each leaf—it’ll stay chewy, even after cooking). Toss the leaves with enough olive oil to coat, and season with salt and pepper to taste.

On a silpat-lined baking sheet, lay out the leaves in a single layer, and place in the oven. After 15 minutes, flip and cook for an additional 5-10 minutes, until leaves are crisp but not brown.

For the dressing:
In a medium bowl, stir together all ingredients until well combined. Serve chilled with the chips.

Credit: TasteFresno

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