Sriracha Lime Kale Chips

I have been pretty skeptical of all the pre-packaged and mass produced kale chips I have seen on the market lately, and I was totally aware of how easy they are to make from scratch, but like Pinterest Fails have proven to be true, it’s not always as easy as it looks. However, I was proved wrong when I tried out a simple spicy kale chip recipe myself a couple of weeks ago. My goal was to keep the kale pretty pure, to not lose its healthiness, but I still wanted some flavors to distract from the its bitter nature. I landed on using Sriracha and some kind of citrus as my focal flavors, and found an awesome recipe online that combined those things and more!

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Oven: Bake & pre-heat to 350 degrees

This recipe is very simple and takes about 30 minutes max, from start to finish. I recommend getting the fluffiest and leafiest kale you can find because the chips do shrink up quite a bit in the oven, and if you put multiple trays in at a time, keep an eye on the bottom one because it tends to cook at least 2 minutes quicker than the top! Now, down to the dressing. This delicious concoction is made up of Sriracha sauce, lime juice, soy sauce, fish sauce, and olive oil (measurements below)

1 Tbl Sriracha

Juice of 1/2 a lime

1 Tsp soy sauce

1 Tsp fish sauce

2 Tbl olive oil
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Pour the dressing over a bowl of  chip-sized kale leaves, and with clean hands (or not, totally up to you!) massage the dressing all up and into the nooks and crannies of the kale. Give it a good rub down! Then, once the leaves are fully coated lay them out on greased cookie sheets. Make sure the leaves don’t overlap and that they’re laying as flat as possible, so the chips can really crisp up.

Cook Time: 8-10 minutes, but keep an eye on ’em because they can burn pretty fast!
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Once the chips are all nice and crispy take the trays out of the oven and put them directly onto a paper towel covered plate or metal rack to 1) stop them from cooking anymore and 2) to soak up any extra oils, although the majority should be cooked off. The chips will be very delicate, but that’s part of their natural charm and aesthetic, so if you feel so inclined to pat them dry just be careful not to break them. Within 5 minutes they should be all set to toss into a bowl for snacking!

I like to sprinkle mine with some  garlic salt for a little extra kick, but regular salt and even as is, is just as delicious! Fair warning, these babies do have a little kick, so if you’re not a huge fan of the spicy spice I’d recommend cutting the Sriracha down to 1/2 Tbl because it still does provide some yummy flavor along with the spice!

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