Crispy Kale Chips With Kefir Ranch Dip - cooking recipe

Ingredients

1 lb kale
2 tablespoons white vinegar
1/2 tablespoon olive oil
salt
1/2 cup lifeway low-fat plain kefir
1/2 cup mayonnaise
1 teaspoon dried dill
2 teaspoons dried parsley
1/4 teaspoon garlic salt
1/2 teaspoon onion salt
fresh ground black pepper

Preparation

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, approximately 20-30 minutes.
To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) 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.