Kale Chips with Lemon Aioli
whoa this is yummy. it’s kind of like brussel sprout chips. that crispy, good kind of burnt taste when you roast brussel sprouts is what these kale chips are like and then of course potato chips who doesn’t like those?!
Shopping List:
- 2 bunches of kale
- 1 medium size sweet potato
- 1 medium size russet potato
- olive oil
- s&p
- lemon
- mayo
Recipe:
(makes 2-4 servings)
1) Preheat oven to 350.
2) Rinse and dry kale. Remove the stem and cut the leaves into 2 inch pieces. Arrange them on parchment and drizzle with olive oil and toss and make sure they don’t overlap. You might have to cook in batches. Bake for about 10 minutes or until the ends are browned and crispy. Add just a little s&p – don’t add too much because the lemon aioli dip also has salt.
3) Using a mandolin, slice the potatoes and toss with olive oil and in a single layer on parchment paper. Bake for about 10-12 minutes and turn them over and bake for another 6-8 minutes checking on it at least twice to make sure they don’t burn. Season with a little s&p.
4) Lemon Aioli: mix about a cup of mayo, juice of 1/2 lemon and zest of 1 whole lemon. Add s&p to taste. Add more lemon juice if you want a stronger lemon flavor.
