Spicy Kale Chips with Lemon Dipping Sauce
- Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
- Carefully wash and completely dry torn kale leaves (arranged between paper towels to help dry the leaves). Place prepped kale leaves in a bowl. Drizzle with Harissa EVOO. Gently rubbed the oil into the kale leaves (covering all sides). Sprinkle with salt, granulated garlic, and pepper. Toss to coat. Place kale leaves in a single layer on the prepared baking sheet. Bake for 10 minutes and then carefully turn each kale chip over. Continue baking for an additional 5-7 minutes or until kale chips are crispy (but not too brown).
- To Prepare Dipping Sauce: Combine Greek yogurt, Sicilian Lemon Balsamic Vinegar, lemon zest, and Harissa EVOO in a small bowl. Stir well. Enjoy!
- * For a tutorial on prepping kale go to http://www.cookthink.com/reference/82/How_to_prep_kale
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