Sriracha Kale Chips 7.7.16
Today I finished up an apron in one of our great new colors and set out with my dress form to take a quick photo of it outside in front of our garden shed. On my way out, I noticed that while many of the plants in our garden were looking a little flat and sorry due to the very heavy rainstorms we have had the last few days, the kale was looking cheery and full. So after I took my photos, I grabbed my kitchen shears and a bowl and headed back out to fill it with leafy, green kale.
I have done some experimenting with kale chip recipes in the past. Growing up, my sweet tooth always guided my snack selection, however now I find myself craving salty or savory things to munch on. Kale chips do a great job of satisfying that hankering without all the deep fried grease involved with potato or tortilla chips. My favorite recipe I have concocted so far involves sriracha, sesame seeds and sea salt.
One overloaded bowl of kale, cut into approximately 3″ pieces
2 tbsp olive oil
1 (or more based on your preference) tbsp Sriracha sauce
1 tbsp sesame seeds
Sea Salt to taste
First, wash your kale thoroughly and blot dry.
Next, mix your olive oil, Sriracha and sesame seeds in a large bowl. This looks like a very meager puddle of tastiness in the bottom of your bowl, but it will be plenty to coat a large amount of kale. (Too much oil and your leaves will not crisp in the oven.)
Add your kale to the bowl, a handful at a time. Stir as you go to thoroughly coat the leaves.
For a baking tray, I chose to use an air-bake pizza pan. The holes do a great job cooking the kale consistently. (I have tried on a cookie sheet and found that the leaves occasionally got soggy.) Lay the leaves flat on the pan, avoid crowding them so that they can cook evenly. Be sure to unfold the leaves which like to curl up.
Bake for 10 minutes at 375 degrees F
Sprinkle with sea salt to taste and remove from tray with a metal spatula. I eat these almost as quickly as I bake them. They are crispy, salty, a little spicy, and melt in your mouth as well as any potato chip.