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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