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Kale Chips

• Ingredients

  • 1 bunch (10 ounces) kale, rinsed and dried well
  • Nonstick cooking spray
  • 1/2 teaspoon kosher salt

• Directions

  1. Preheat oven to 350 degrees.
  2. Remove and discard thick stems from kale; tear kale into large pieces.
  3. Spread leaves in single layer on 2 large cookie sheets; spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt.
  4. Bake 12 to 15 minutes until kale chips are crisp but not browned.
  5. Cool on cookie sheets on wire rack. Serve with low-fat buttermilk dressing.



• Low–Fat Buttermilk Ranch Dressing

• Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon cider vinegar
  • 1 clove garlic, crushed with garlic press
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper

• Directions

  1. Using a whisk, combine all ingredients in a small bowl, or combine ingredients together in a jar with a tight fitting lid and shake to blend.
  2. If not using right away, cover and refrigerate for up to 3 days


• Nutrition Facts:
  • Kale Chip calories: 15 per 1 cup serving
  • Low-Fat Ranch Dressing calories: 30 calories per 2 tablespoon serving
• • Yields: 6 servings

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