Recipe Evidence for Food Channel 2010 Snack Trend #1: Chip and Dip 2.0

Recipes courtesy of Delicious Living magazine

Looking for an alternative to the classic chips and dip? Try Kale Chips with Almost Guacamole Yogurt Dip.

Kale Chips

Serves 8

INGREDIENTS
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8 – 1/4 teaspoon cayenne pepper
1 medium bunch kale (12 ounces), washed, stemmed, and chopped into 1-inch pieces

DIRECTIONS
1. Preheat oven to 350°. Place rack in center of oven.
2. Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.

NUTRITION
Per Serving: 84 cal, 54% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 9g carb, 1g fiber, 309mg sodium

Almost Guacamole Yogurt Dip

INGREDIENTS
1 cup plain nonfat yogurt
1 cup nonfat sour cream
2 avocados, peeled, pitted, and quartered
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon fresh lime or lemon juice
1 teaspoon minced jalapeño pepper
Salt and pepper (optional)

DIRECTIONS
1. For best results, strain yogurt: Line a strainer with cheesecloth and place in a medium bowl. Place yogurt on cheesecloth, cover, and refrigerate overnight.
2. Combine strained yogurt, sour cream, and avocados in a food processor. Add remaining ingredients. Purée until smooth. Cover and refrigerate at least 1 hour to blend flavors.

NUTRITION
Per Serving (1/4 cup): 77 cal, 56% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 3g fiber, 73mg sodium