Spicy Kale Chips with Lemon Dipping Sauce

Spicy Kale Chips with Lemon Dipping Sauce
  1. 3 cups torn kale pieces, stems removed*
  2. 1 ½ teaspoons Harissa EVOO
  3. ¼ teaspoon sea salt
  4. ¼ teaspoon granulated garlic
  5. pinch of pepper
  6. ¼ cup plain Greek yogurt
  7. 1 ½ teaspoons Sicilian Lemon Balsamic Vinegar
  8. ½ teaspoon lemon zest
  9. ¼ teaspoon Harissa EVOO
  1. Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. 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).
  3. To Prepare Dipping Sauce: Combine Greek yogurt, Sicilian Lemon Balsamic Vinegar, lemon zest, and Harissa EVOO in a small bowl. Stir well. Enjoy!
  4. * For a tutorial on prepping kale go to http://www.cookthink.com/reference/82/How_to_prep_kale
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