It’s tough to truly enjoy “eating healthy.” Let’s be real here: when I’m snacking on red bell peppers and non-fat yogurt-based tzaziki, I’m not sighing with giddy delight. Grilled chicken breasts aren’t at the top of my favorite foods list. And if you can tell me with a straight face that you prefer [insert healthy alternative dessert] over a crisp, chewy, chocolate chip cookie… then you’re a very talented liar.
That’s not to say that you can’t enjoy the accomplishment of eating healthy. I’m sure that we all feel like Rocky at the top of the steps when we deny ourselves those same cookies in lieu of a healthy alternative. But being proud of yourself and truly loving every bite of whatever you’ve chosen to eat are two different things, especially in today’s health-conscious society.
I’m not going to lie to you and say that kale chips fill in that deep, heartfelt desire that we all have… which is to eat potato chips until our mouths are numb from the salt. (Or is that just me and my inner fat kid?) But I will say that if you love kale–or even if you’re okay with kale–chips are a great alternative.
I decided to combine my (relative) love of kale chips with my (undeniable) love of sriracha… and so came this recipe! It’s not rocket science by any means, but I hope you like it as much as I do–and by that, I mean that I ate the entire thing in one sitting after taking pictures of it.
Definitely cut down on that extra ½ Tbsp. of sriracha if you’re not into spice… as I’ve mentioned before, James & I are spice fiends, so my taste buds are probably a little sunburnt. The sugar goes a long way to temper the spiciness, but certainly not enough if you order your wings or Thai food “mild”. Also, I should mention that it is very easy to burn these chips–so don’t take the bake times as absolute, and do check on them a few minutes before the time listed just in case! Every oven is different.
And now, if you’ll excuse me… eating all of this kale has made me feel like I should contemplate working out…
Sriracha Kale Chips
- 1 bunch curly-leaf kale
- 1 ½ Tbsp. sriracha
- 1 tsp. sugar
- 1 Tbsp. olive oil
- ½ tsp. sesame oil
- sea salt, to taste
- Preheat your oven to 350°F.
- De-stem the kale and roughly cut into 1-2 inch pieces. Put the pieces into a bowl.
- Combine the oils, sriracha and sugar in a small bowl and stir to mix.
- Mix the sauce into the bowl with kale (I found that mixing by hand as opposed to a spoon was easier–gets into all those curly nooks and crannies).
- Spread the kale onto two baking sheets lined with parchment paper or nonstick material (such as a silpat). Do it in two batches if you only have one sheet–you don’t want to overcrowd the kale, as it will not get crispy.
- Place the sheet(s) on the middle rack of your oven and bake for 10 minutes.
- After 10 minutes have passed, open the oven and mix the kale around the sheet. This will encourage even crisping.
- Close the oven door and bake for another 10 minutes. (I would check at the 7-minute mark to make sure the chips aren’t burning.)
- When your chips are finished baking, they’ll be crispy but still bright green. Take them out of the oven and sprinkle with sea salt. Let them sit for a few minutes, then transfer them into a bowl. Enjoy!