Crispy Lemon Kale Chips with Dressing

Heard about this the first time on Food Network by Nancy Fuller from Farmhouse Rules the other day and thought to myself - I must try this! And try I did!

I made some tweaks from the original recipe

Kale Chips:

- 1 bunch curly kale, stemmed and leaves torn into 5-inch pieces

- 2 teaspoons lemon zest

- 1 tablespoon olive/coconut oil

- Salt and freshly ground black pepper

Dipping Sauce:

- 3/4 cup sour cream

- 1/4 cup buttermilk

- 1 tablespoon lemon juice

- 1/4 teaspoon ground cumin

- 1/4 teaspoon paprila

- Salt and freshly ground black pepper

For the chips: Preheat the oven to 180 degrees C and place the rack in the center of the oven.

Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 15 minutes.

For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips.