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Community Recipe
from [LifewayRecipes]

Crispy Kale Chips with Kefir Ranch Dip

Kale chips are the latest superfood snack and for good reason. Here’s a twist on a basic recipe for salt and vinegar kale chips and a tangy side of low-fat, kefir ranch dip.

  • Yield: 4 servings


  • 1 pound(s) kale
  • 2 tablespoon(s) white vinegar
  • 1/2 tablespoon(s) olive oil
  • 1/2 cup(s) Lifeway Lowfat Plain Kefir
  • 1/2 cup(s) mayonnaise
  • 1 teaspoon(s) dried dill
  • 2 teaspoon(s) dried parsley
  • 1/4 teaspoon(s) garlic salt
  • 1/2 teaspoon(s) onion salt


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, approx.. 20-30 minutes.

To make the dip, mix all of the ingredients 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.

Salt and pepper to taste.

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Crispy Kale Chips with Kefir Ranch Dip Recipe