The two rules for extra-crispy kale chips (plus a dip to match)

Berlin (dpa) – There are two simple rules for getting real crunch out of oven-baked kale chips. Leave the oven door slightly open while baking so moisture can escape. Don't take the kale out too early, even if it's starting to look lightly crisp. The thicker fibres may still hold moisture that will leave them chewy rather than crisp. Here, we go through the steps to making kale chips together with a velvety lemon yoghurt dip. With its mild lactic acidity and fresh citrus notes, the slightly sweet dip is a perfect counterpoint to kale's savoury, bitter and more nutty notes. Ingredients for two portions of kale chips: 260 g fresh kale 4 tbsp olive oil salt pepper 150 g Greek yoghurt 1/2 organic lemon 1/2 tsp honey Method: Wash the kale thoroughly, spin dry and pat as dry as possible with a clean kitchen towel. Cut out the thick centre. Tear the leaves into pieces about 10 x 10 cm. Preheat the oven to 130 degrees Celsius (fan). Line a baking tray with baking paper. In a large bowl mix the olive oil with a pinch of salt and some freshly ground pepper. Add the kale and, with clean hands, massage in the oil so all leaves are coated. Spread the kale on the lined tray without overlapping, fanning pieces out if needed. Bake one tray at a time for about 20 minutes with the oven door slightly ajar (you can try wedging a wooden spoon in the door) until crisp. Do not bake more than one tray at a time or excess moisture will keep the chips from crisping. For the lemon yoghurt dip: Wash and dry the lemon, then finely grate about 1/2 tsp of zest. Stir the zest into the yoghurt and season with a little sugar. The following information is not intended for publication dpa/tmn ueh yyzz n1 xlt cwg nhr

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