Eat Real Food: Kale Chips

Kale chips with a garlic, spiced yogurt dip


I admit, kale chips sound like something only a health food nut would enjoy. Not so, dear skeptic! They are yummy, crunchy, salty and satisfying. As well as being a source of iron and fibre! It’s a win win. Your body’s happy and so are your taste buds.


Nutrition coach Jessica has added a dip recipe. I’d probably finish eating the chips before I made the dip. But, she has more discipline than I do. You probably do too. So try the dip!





For the kale chips:

1 bunch of kale
1-2 tablespoons of olive oil
salt & pepper, to taste


For the garlic spiced yogurt:


1 7oz container of 2% Greek yogurt
1 garlic clove, minced
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne
3 tablespoons of lemon juice
1 tablespoon of olive oil
salt & pepper, to taste




Preheat oven to 300°F.
Rinse and dry the kale (making sure it is fully dry). Remove the stems and center ribs and cut the remaining leaves into large pieces. Toss with olive oil, salt and pepper in a bowl until the leaves are well coated.
Arrange the leaves in a single layer on a large baking sheet lined with parchment paper. Bake for approximately 20 minutes, or until the outer edges start to brown and the leaves are nice and crisp.
While your kale is baking, make the yogurt dip by placing all of the ingredients into a mixing bowl and stirring until combined. If you’re not using the dip immediately, cover and place it in the fridge until you are ready to use.
Let the chips cool slightly before removing from the baking sheet. Serve at room temperature with the the chilled yogurt dip.
Recipe source

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