I’m a little late to the party on the whole kale chips thing. Ok, maybe a LOT late!
I’ve been seeing them in places like Whole Foods for quite awhile now (ridiculously expensive!) and since then lots of photos on Foodgawker. I’ve been meaning to make them forever but somehow they just keep getting bumped to the back of the line and I hadn’t gotten around to it yet. Since I’ve been doing this low carb thing and crunchy chip-like things are missing from my diet, I thought now is the perfect time to give them a try. I love kale so I considered just doing a batch plain but it seemed so boring! So I opted for a spicy chip using Sriracha (an asian hot sauce), lime, fish sauce, soy sauce, and olive oil. The dressing itself was really tasty and I may be using that in the future for other things – maybe add a little sweetener and use it as a salad dressing or a dipping sauce for chicken or fish. I didn’t know how it would translate onto the chips though so I tossed them and baked them with my fingers crossed! They were surprisingly tasty! Having never had the chips before, they were much more ethereal than I imagined.
Since kale has such a hearty leaf I thought the chips would have more to them. But mine were super fragile and puffed into nothing when I ate them. It was pretty cool actually! These definitely aren’t something you can use with a dip or anything as they’d just crumble into dust. They do deliver on the crunchiness factor though and will be making me a perfect snack after my son goes to bed tonight!Print
Kale Chips w/ Sriracha & Lime
- Category: Snacks
- Cuisine: Vegetables
- 1 bunch of kale, washed well
- juice of half a lime
- 2 Tbsp olive oil
- 1 Tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp fish sauce
- Preheat oven to 350 degrees.
- Remove kale from the stems and break into chip sized pieces. Dry thoroughly by blotting with paper towels and add to a large bowl.
- Combine the lime juice, olive oil,Sriracha, soy sauce and fish sauce in a small bowl and whisk. Taste and adjust for heat and saltiness accordingly. Pour the dressing over the kale leaves and using tongs or clean hands toss to coat each “chip” thoroughly.
- Spread the leaves out on two greased cookie sheets making sure they don’t overlap or they won’t get crispy. Bake for 10-12 minutes. Be careful that they don’t overcook or they can become a little bitter. My bottom pan cooked more than my top pan and those were a tad bitter. So keep an eye on them!