Open Kitchen: Kale Chips with Fresh Lemon Aioli

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GTA REAL ESTATE – These days, an open house in a high-quality GTA neighbourhood will attract buyers who are not only real estate-savvy, but also health conscious. It’s a phenomenon that has prompted new condo buildings to install yoga gyms, spas, and even juice bars.

So how do you catch the eye of a buyer with health and fitness at heart? Offer them a taste of one of North America’s most popular superfoods: kale. Today, we’ll be crisping up the kale and serving it as a crunchy, healthy snack with a low-fat aioli for dipping.


  • 1 bunch fresh Kale
  • Sea salt
  • ½ cup Extra virgin olive oil
  • 1 lemon
  • Garlic powder/seasoning
  • 1.5 cups low-fat or 0% fat Greek yogurt
  • 1 cup low-fat mayonnaise (or mayonnaise-style dressing such as Miracle Whip)


  1. Like always, get some clean plastic disposable gloves on before you touch any of the food – keep in mind, you’re going to be serving it to strangers.
  2. Start preheating your oven to 350 degrees Fahrenheit.
  3. Set out a large bowl. Cut/tear chip-sized pieces of the kale leaves only – you don’t want to use the stem part of the vegetable for this.
  4. Under running cool water, make sure you wash each piece of kale very thoroughly, making sure to get between the folds of the leaves. (This is the toughest part of working with kale, which is a notoriously leafy veggie.) When you’re done washing a piece, toss it into the bowl. Repeat until you’ve used the whole bunch.
  5. Pour the olive oil into the bowl and knead it into each piece of kale. The goal here is to coat the entire surface of each piece – even the very leafy parts – so that the chips will be uniformly crispy and tasty.
  6. In a smaller bowl, mix together the mayo and yogurt, plus a squeeze of juice from half of the lemon. Add a dash of garlic powder and mix again thoroughly. Set the whole mixture into the fridge – this aioli is even better if it is allowed to sit for a while.


  1. Set the kale pieces out flat on a large baking tray. They can be slightly touching, but should not be stacked on top of each other.
  2. Set the tray on the middle rack of your preheated oven. Close the door fully.
  3. Bake the kale at 350 degrees for roughly 10-15 minutes – you’ll want to keep them in there until the edges of each piece have browned slightly.
  4. After removing the baked kale, sprinkle some sea salt evenly over the batch and then let them cool (with these, the cooling process will be relatively quick).

After the kale chips cool, they are ready to set out. An earthenware bowl would contrast nicely with the chips’ rich green colour. It’s a good idea to cover these with some tin foil to keep fresh, if you have some time left before the visitors arrive.

Right before you’re leaving your house for the showing/open house, take the aioli out of the fridge and scoop some out into a ramekin. Set out along with the bowl.

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