Crispy Kale with Lemon-Yogurt Dip

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

Recipe from Food & Wine
Crispy Kale with Lemon-Yogurt Dip
Frances Janisch
40 mins
40 mins
by 3.5 3  people
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  • 1 pound curly kale, stems and large inner ribs removed
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 cup fat-free plain Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
Preheat the oven to 375 degrees. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.
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