Bored of pita and hummus? Over tortilla chips and salsa or guacamole or spinach-artichoke dip? Want something satisfying and snacky but healthy and not too filling, great for summer picnics with nice light white wine, like a Vinho Verde.
How about homemade Kale chips with an english pea ricotta herb dip?
Sounds good right? So how do you make them?
Preheat oven to 250 degree then take a bunch of kale, rinse, and place on baking sheets with a drizzle of EVOO, some sel de la guerande, and a little bit of crushed red pepper. Bake till crispy, about 30 minutes.
While they are cooking, combine one cup of steamed english peas, one cup of fresh ricotta, a handful of diced garlic chives, EVOO, sel de la guerande, black pepper, and one diced lightly sauteed garlic clove in a food processor. It will be a creamy vegetal dip that will be perfect with your homemade kale chips.
Enjoy!
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