Kale chips are the latest superfood snack and for good reason. Here’s a twist on a basic recipe for salt and vinegar kale chips and a tangy side of low-fat, kefir ranch dip.
Heat your oven to 200 degrees.
Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
Gently massage kale with vinegar and oil (try not to crush it) and place in a single layer on baking sheets lined with parchment paper.
Sprinkle with salt - go easy on the salt, you can always add more after baking.
Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
Keep baking in 10 minute increments until the kale is dry and crispy, approx.. 20-30 minutes.
To make the dip, mix all of the ingredients together in a bowl and refrigerate for 2 hours before serving.
If you don’t mind a thinner dip, omit the mayo and use a full cup of kefir.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 102 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 1322.3mg | 46 % | |
Potassium 586.2mg | 15 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 13.2g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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