Spicy Sriracha Kale Chips

Todays Lesson: All Hail the Mighty Kale


I admit it I’m one of those kale loving fanatics!  In the last few years Kale has become popular in everything from salads to sides, to smoothies and more.  This is because it’s so dang healthy and delicious!!  It’s full of vitamins A, C and K which are great antioxidants.  This supreme green can also help lower blood cholesterol and your risk of heart disease especially when cooked.  Kale is also very easy to grow, if you have a garden make sure you plant some kale.  If you don’t have a garden but have space for a few container plants, kale will do great growing this way as well.

Kale chips are another one of my favorite ways to eat this delicious green.  They are easy, fun and delicous!  They are a great alternative to processed potato chips and other unhealthy snacks.  The spicy Sriracha combind with a little salt and vinegar give you everything your tastebuds desire without any of  the bad stuff.  The only hard part about kale chips is trying to get them into a bowl to share before eating them all yourself.


1 bunch of kale (any variety will do)

Oliv oil


White vinegar

Preheat your oven to 250, this very low temp basically dehydrates the chips.  Rinse and dry the kale.  Next pull the leaves of kale from the tuff stems into chip size portions.  I just do this by ripping at them, they don’t need to be any particular size.  Now put them on a baking sheet so that they are in a single layer, drizzle them with about a tablespoon of olive oil, a tablespoon of vinegar, and a tablespoon of Sriracha.  You can make this mixture before hand and pour over the kale or just drizzle from each bottle.  Now take a pair of tongs and work the mixture in making sure all the kale is coated.  You will probably get two to three pans out of a bunch of kale so do the oil, vinegar and Sriracha mixture for each.  Be careful not to use too much olive oil, I did this on my first try and they just won’t crisp up.  Now bake for about 20 min, you will know they’re done when they get almost as light as a dead leaf.  You will be able to push them around the pan easily.  After you take them out and transfer to a bowl you can salt them if you like, if they make it to the bowl 🙂  You can store these in a zip lock bag or tupperware, they become a little chewy rather than crisp after storing but they are still delicious.  Don’t like this spice combo then try anything that sounds good to you like, salsa, salt and vinegar, soy sauce, parmesan cheese, Tabasco.  The possibilities here are endless!

Bon Appetit!

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