Eat your greens guilt-free and deliciously! This has become one of my favorite kale chip tastes since I love playing with new ones!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 mins |
| Total Time: | 43 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 bunch kale
- 2 tablespoons olive oil
- 1 tablespoon sriracha hot sauce
- 2 teaspoons lime juice
- ¼ teaspoon salt
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with baking parchment.
- Wash kale. Remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available. Make sure no moisture remains. Tear kale leaves into 2- to 3-inch pieces.
- Blend olive oil, Sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat.
- Divide kale onto prepared baking sheets and arrange so there is no overlapping of pieces.
- Bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. Let kale chips cool 3 to 4 minutes before serving.
- Line baking sheet with parchment paper or foil for easy cleanup.
- 30 minutes is a guideline; adjust cooking time based on your oven.
- Keep an eye on the chips so they do not burn or get too dark.
Reviews
My husband loves to make these chips with Sirracha sauce and eats them all.
Yummy! I made the recipe as is except I baked at 225 for 30 minutes for extra crispy chips.
I tried a different recipe and thought it tasted flat. This one is more spicy but overall just don’t care for kale chips I guess. The chips turned out nice and crispy. My husband liked them. I thought they would be a nice garnish with soup or salad but to eat like a chip it wasn’t something I would crave.
Outstanding! They didn’t last an hour. I will definitely make this again.
i used beet greens because the beets are coming in and just trying to use them up !
Like someone else suggested, I added an extra tablespoon of Sriracha. Also, did mine in Airfryer, rotisserie basket – 360 for 13 mins.
I doubled the siracha and added red pepper flakes before tossing. Hot! Hot! Crispy! Salty! Yum!
The chips taste delicious however I only needed to bake them for 15 minutes and they were crispy enough.
This is a great spin on kale chips. It enhances the flavor and gives them zing. I added a little sea salt.
I made it I followed the recipe. This is the best.
Not bad… But 1) twice 15 minutes is way to long. And 2) I added more sriracha and salt but lesser lemon
this kale is so delicious!! i only needed about 15 minutes until it was crispy and perfect.
I will add more lime next time, otherwise good
I will add more lime next time, otherwise good
Loved it and will definitely make it again! I used lemon because that is all I had and it turned out delicious. Definitely a good twist to the kale chip!
Addicting and healthy! Super easy to make and so tasty!
I’ve made two batches of these a week since discovering the recipe. I realized today as I finished the last chip in the bag that this is by far my favorite afternoon snack at work. They are so addicting that I have to portion them out or I’d eat the entire batch in one setting. Each chip is a little different than the one before it and that just adds to the beauty of them for me. Excellent recipe and 5 stars all the way!
Oh . . my husband is going to LOVE these with an ice cold beer! I baked these at 275 degrees with my oven set on convection bake. Set the timer for 15 minutes, removed them from the oven and gave them a stir, then back in the over for another 10 minutes. They turned out perfect! Love the unique flavor in these.
I rated this a 4 because it had good taste, but it was very spicy.
I make this ALL THE TIME and everyone in the house (including the 5 teenagers) can’t get enough. So delicious but it goes so fast…
delicious