Kale Chips
1 bunch of kale
Olive oil, for drizzling
Salt and pepper, to taste


Garlic Aioli
1 egg yolk, at room temperature
2 Tablespoons lemon juice
1/2 teaspoon mustard powder
1/2 cup avocado oil (if you don't have this, just use 1 C olive oil total)
1/2 cup olive oil
2-3 garlic cloves
2-3 sprigs of rosemary

1 bunch of kale 1 egg yolk, at room temperature 2 Tablespoons lemon juice 1/2 teaspoon mustard powder 1/2 cup avocado oil (if you don't have this, just use 1 C olive oil total) 1/2 cup olive oil 2 -3 garlic cloves 2 -3 sprigs of rosemary

Kale Chips
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.


Garlic 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 1/3-1/2 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!