There’s something about dipping and dunking food. Before I went Paleo, I was a huge fan of queso. I liked to go to Mexican restaurants just to order queso and chips (real healthy, right?)! Today I recreated a healthier recipe with that same dipping concept. Today I present to you, Kale Chips and Paleo Garlic Aioli. 
Who else has trouble with Paleo appetizers? *Raises my hand* I certainly have. Whenever I’m asked about appetizers for parties and such, I sorta draw a blank. This recipe finally fits my bill. It’s dip-able, tasty, pretty, and really easy to make when I’m in that last minute rush. This recipe should only take you 20 minutes! Perfect for when you’re asked to a party or get-together an hour before, and you want to bring something to eat! 
If you’re not sure what Paleo Garlic Aioli is, it’s basically lemon-garlic flavored mayo. When people think mayo, they think of that bottled nasty stuff people put on their sandwiches. I’ve never been a fan of that.. at all. But I’m a huge fan of homemade Paleo mayo, and with added flavors of garlic, lemon, and rosemary. This dip is pretttty good, I must say.
Kale chips are interesting, you either love them or don’t, but at least give them a try and see what you think. The people who love them are obsessed. I may be one of those now, especially since I’m finding new things to dip them in every day. My favorite thing about a dish like this is that even if you aren’t an expert chef, you can look like one when you put this together. Like usual, this recipe is completely college-friendly. I get some of my college (not-so-great cooking) friends to test my recipes. I’ll literally read them steps over the phone and let them try it out to see if it works! And this recipe gets an A+ in the easy department. Now go try it out! And comment below to tell me how you like it.
- 1 bunch of kale
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1 egg yolk, at room temperature
- 2 Tablespoons lemon juice
- ½ teaspoon mustard powder
- ½ cup avocado oil
- ½ cup olive oil
- 2-3 garlic cloves
- 2-3 sprigs of rosemary
- 1. Preheat your oven to 275 F.
- 2. Wash the kale well and remove the leaves from the stems.
- 3. Place the leaves on a cookie sheet. Drizzle olive oil and sprinkle salt and pepper to taste.
- 4. Place in oven for 20 minutes. In the meantime, make the aioli.
- 1. Place room temperature egg, lemon juice, and mustard powder in a food processor or blender. Blend or pulse until frothy (2-3 pulses).
- 2. This is the important step. Take your time or you will mess up the recipe. I put the avocado and olive oil in the same bowl after measuring. Slowly add the oil mixture tablespoon by tablespoon while the blender or food processor is on. Once you have added about ⅓-1/2 cup of the oil you can pour it in quicker. This step should take 2-3 minutes. I use the small hole feature on top of the food processor.
- 3. Now you should have mayo. Add the garlic and rosemary into the blender or food processor and pulse until combined well.
- 4. Serve with chips for dipping!
- If you do not have avocado oil available you can use 1 cup olive oil.
Liza says
Where is the recipie I don’t see it?
Monica Bravo says
It’s showing up for me. Do you see it now?
Chef Art says
Only thing I would add is to make sure the kale leaves are really dry so they crisp not steam. Lacinato kale is easier as the leaves are flatter. If you have dehydrator that’s the best.
Monica Bravo says
Thanks! : ) good point