Crispy Kale Chips with Lemon Yogurt Dressing

Crispy Kale Chips with Lemon Yogurt Dressing
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  1. 1 pound curly kale, stems and large inner ribs removed
  2. ¼ cup extra-virgin olive oil
  3. 2 garlic cloves, minced
  4. Salt and freshly ground pepper
  5. 1 cup fat-free plain Greek yogurt
  6. 1 teaspoon finely grated lemon zest
  7. 2 tablespoons fresh lemon juice
  1. Preheat the oven to 375°. 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.
  2. 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.
Farmers Market Shopping List
  1. 2 bunches kale, any variety
  2. 1 head garlic
  3. 1 lemon
Adapted from Food and
Adapted from Food and
Studio City Farmers Market