Ingredients
1 lb kale
2 tablespoons white vinegar
1/2 tablespoon olive oil
salt
1/2 cup lifeway low-fat plain kefir
1/2 cup mayonnaise
1 teaspoon dried dill
2 teaspoons dried parsley
1/4 teaspoon garlic salt
1/2 teaspoon onion salt
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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, approximately 20-30 minutes. To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) 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.
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Ranch seasoning — dips, dressings, roasted vegetables, chicken
Complete kefir kit — grains, jar, strainer, daily probiotic drink
Live kefir grains for milk kefir fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking