Crispy Kale 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.
Servings: 4 servings
Calories: 89kcal
Ingredients
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 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
Instructions
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.
Notes
Store ranch sealed in refrigerator for up to 1 week.
Nutrition
Calories: 89kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1507IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg