Tilly's Touch Down Chips and Dip
If you fancy a healthy snack then these touch down chips and dip are really easy to make.
- 1 bunch kale
- 1 tbsp olive oil
- Salt and pepper
- 250g plain Greek yoghurt
- Big handful of parsley, chopped
- Juice of 1 lemon
Follow my recipe below or print it out by clicking the button above.
This recipe serves 4.
If you want to see what else I've been up to as well as more of my recipes, you can check out my blog here!
Step 1
Pre-heat the oven to 150C/300F/Gas mark 2.
Step 2
Tear the kale leaves off the stalk. Rinse them in cold water and dry them thoroughly – you can dry them with a clean tea towel, paper towels or if you have a salad spinner that would work perfectly too.
Step 3
Transfer the kale to a large mixing bowl. Drizzle with the oil, sprinkle in a little salt and pepper and use your hands to mix thoroughly so the leaves are evenly coated.
Step 4
Spread the kale in a single layer across a non-stick baking tray and bake for 30 minutes, or until dry and crispy.
Step 5
To make the dip, place the yoghurt, parsley, lemon juice, salt and pepper into a mixing bowl, then mix well.
Step 6
Transfer the dip to a serving bowl ready for the crunchy kale crisps when they come out of the oven.
