Kale Chips and Fresh Herb Dip with FAGE Total


Kale Chips:

1 large bunch Tuscan kale

2 tbsp olive oil

Pinch of sea salt

Fresh Herb Dip:

1 cup FAGE Total 5%, 2%, or 0%

1 tsp olive oil

1 tsp lemon zest

1 tbsp minced fresh mint

1 tbsp minced fresh parsley

1 whole garlic clove

¼ tsp salt

¼ tsp fresh ground pepper

¼ cup milk (whole, 2% or skim)

  1. Kale Chips:
    Preheat oven to 275 degrees. Remove large, tough stems from kale and lay out leaves over 2 baking sheets.
  2. Drizzle each pan with 1 tbsp of olive oil and sprinkle with a pinch of sea salt.
  3. Bake for approximately 25 minutes at 275 degrees, flipping the leaves halfway through the cooking time or until crisp.
  4. Fresh Herb Dip:
    In a small bowl, mix FAGE Total, olive oil, lemon zest, fresh mint, fresh parsley, garlic, salt, pepper and milk until combined.
  5. Serve in a bowl alongside the chips.
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