When it’s cold out, you typically want to eat something hot. When it’s hot out, you prefer to cool down with something chilled. Am I right? Well, sometimes, whether it’s hot or cold outside, and it’s later in the evening, you want something tasty and salty to nosh on. Drum roll please… Enter kale chips.
Ta-da!
These guys are salty, spicy, a bit tangy and a bit sweet. Even better, they’re pretty guiltless to eat – especially if you’re eating them instead of your regular, run-of-the-mill bagged potato chips (For example. I mean, we all have our go-to snacks to munch on late at night, right? Right?!) Also, I totally just rhymed up there ^.
I don’t know about you, but I use Sriracha in almost everything I make. Sure, that might be an exaggeration, but seriously, the stuff is good. It’s so popular now, you can find it in almost every food store.
Use this recipe as a guide, and get creative with your kale chips! With a little inspiration from me, you’ll end up with a delicious late-night – or anytime, really – snack.
Bon apetit!
Ingredients
- 1 small bunch curly kale
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1/2 tbsp sriracha
- 1/2 tbsp Tamari or low sodium soy sauce
- 1 tsp honey
- 1 tsp sesame seeds + additional for topping
Instructions
- Preheat oven to 400 degrees. Tear kale into bite sized pieces, wash and dry.
- In a large bowl, whisk together rice wine vinegar, sesame oil, sriracha, Tamari, honey and sesame seeds. Add kale to bowl and toss everything together until well-combined.
- Place kale onto a baking sheet, and into the oven. Cook for 10 minutes, tossing the kale once in the middle.
- Sprinkle more sesame seeds over kale chips and serve.
Notes
Make sure to taste the kale with the dressing before baking. Adjust seasonings as desired.
