Kale Chips with Lemon Dill Dip

I just ate a whole bundle of organic kale! I bet you’re wondering how I could do that. And why would I do that? Well, I turned the kale into chips and made a dip to go with it, and well, it was quite addictive — maybe even as addictive as those greasy potato chips that so many of us love, but these chips are so much healthier for you.

This recipe is easy to do and will make kale a little more bearable if you normally don’t like to eat your greens. Kale is right up there with spinach in terms of nutrition. It’s the perfect choice for better eye health because it has plenty of vitamins A & C as well as antioxidants, such as lutein and zeaxanthin, which lower your risk of macular degeneration or cataracts. Kale
is also a good source of calcium and potassium.

So give kale chips a go! You may find yourself eating a whole bunch of kale without realizing it.. and you don’t have to feel bad about that!

Note: You can also try this dip with raw vegetables such as carrot sticks, celery, sliced peppers or broccoli florets.

Kale Chips with Lemon Dill Dip

Ingredients (serves 2-4):

  • 1 bunch of kale
  • 1 ½ tbsp coconut oil
  • Dash of sea salt
  • Dash of pepper


  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • ½ tsp dill


  1. Wash the kale and break off pieces from the main stems that are a couple inches in size. Pat the kale pieces dry with a paper towel. (You can lay the pieces out evenly on three cookie sheets, just to be sure you’ve gathered enough to cover three pans. You may not use the entire bunch of kale.)
  2. Place all the kale pieces into a large bowl.
  3. Put the coconut oil (½ tbsp of oil for each pan of kale) in a small bowl and heat in the microwave for about 30 seconds until liquid. Mix in a dash of sea salt and a dash of pepper with the oil.
  4. Pour the melted oil over the kale in the large bowl, and with clean hands, mix  together and massage the kale with the oil until every piece is evenly coated.
  5. Tear off 3 pieces of wax paper to cover the 3 rectangular cookie sheets or pans. Spread the kale pieces out evenly on the pans without overlapping.
  6. Bake at 300 degrees for about 10 minutes or until the kale is crispy but not too brown. (The kale can turn brown quickly, so watch carefully.)
  7. When kale is done baking, carefully take the chips off the cookie sheets and place them on a plate or into another bowl to allow them to cool. Feel free to sprinkle another dash of sea salt and pepper over them before serving.

Lemon dill dip:

  1. Place Greek yogurt into a small bowl.
  2. Stir in the dill and lemon juice.
  3. Pour mixture into your favorite serving dish and serve with kale chips. Enjoy!