I’m the type of person who orders the same thing at a restaurant every time. Trying new things scares me a little. This is something I’m working on – even though I know the chef salad at Henrietta’s is delicious, one of these days I’m going to have to try the quiche of the day.
It’s a little easier to try new things when the new things you try are delicious. This was the case with the two main ingredients in this recipe: kale and sriracha. For a long time after kale and sriracha became mainstream ingredients I had still not taken the jump. It’s almost like I was resisting because they were too cliché. But now we’re here.
This recipe brings the traditional kale chip up a notch. Unfortunately, I haven’t figured out how to store kale chips properly so that they stay crispy. If you know the secret – please share. Luckily, these are so delicious it’s not hard to eat the whole batch!
Sriracha Kale Chips
Preheat oven to 350 degrees Fahrenheit. Remove the stems from 4 large kale leaves and tear into 1 inch pieces (about 2 cups). Toss with ½ tablespoon olive oil and ½ teaspoon sriracha. Line a baking sheet with aluminum foil and place the kale on the pan in a single layer. Sprinkle with a pinch of salt. Bake in over for 10 minutes, flip, and bake for 5 more minutes. Keep a close eye on the kale! These chips burn very easily – you want them crispy but not burned.
Yield: 2 servings. Serving size: ½ cup. Per Serving: $0.27, 49 calories, 4g fat, 11g carbs, 1g protein.