Nelson Giddins

Sriracha, Lime, and Chile Spiced Kale Chips

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Sriracha, Lime, and Chile Spiced Kale Chips

Sriracha, Lime, and Chili Spiced Kale Chips

Kale chips are a healthy alternative to traditional snacks such as potato chips or popcorn.  This all natural vegetarian snack can be made in several different fun and tasty varieties.  Flavors can vary anywhere from ginger coated to lemon pepper.  I’m going to try a Sriracha, Lime, and Chili spiced version of seasoned kale chips.

Ingredients:

  • 1 to 2 Bunches of Kale

 

  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Sriracha
  • 1  Tablespoon Lime Juice (Roughly 1 Juiced Lime)

 

  • 1 Tablespoon Cumin
  • 1 Tablespoon Chile Powder
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Cayenne Pepper

 

Directions:

Step 1: Wash the kale.

Step 2: Allow kale leaves to completely dry. This step is also crucial because you don’t want any residual water droplets to dilute the subsequent coating of Sriracha Lime Emulsion.

 

 

Step 3: Remove the kale leaves from the stem. Break apart or cut the kale leaves into large to medium size pieces.  This step is relatively important as the size of your kale chips will depend upon the size of the kale leaves that you remove from the stem.  I tried to carefully remove the kale leaves while attempting to keep large pieces intact so that there would be a good assortment of large and medium size kale chips.

 

 

Step 4: Combine the Olive Oil, Sriracha, and Lime Juice in a small bowl and whisk together to create a Sriracha Lime Emulsion.

Step 5: Combine the dry ingredients of Cumin, Chile Powder, Smoked Paprika, and Cayenne Pepper.

 

 

Step 6: Thoroughly coat the Kale leaves with the Sriracha Lime Emulsion by massaging the Kale leaves with your fingers to ensure that all the surfaces of the kale leaves are coated with the emulsion.

 

 

Step 7: Generously sprinkle the spiced chili powder mix over the Siracha Lime coated kale leaves and again massage the kale leaves to evenly disperse the dry mix throughout the kale leaves.

 

Step 8: Preheat the oven to 300 degrees Fahrenheit.

Step 9: Prepare a baking sheet with Parchment paper and place the kale leaves on the parchment paper in a single layer. Be sure to prevent stacking the kale leaves on top of one another because arranging the kale leaves to close together may result in the kale chips cooking unevenly or coming out moist and not crispy.

 

 

 

Step 10: (Optional) I prepared two different types of kale chips; one with extra spicy dry seasoning sprinkled on the kale chips right before baking as pictured below, and another without, as shown above.  This step is a matter of preference and this step may also be performed by applying a light dusting of spicy dry seasoning after the kale chips are done baking and are removed from the oven.

 

 

Step 11: Bake in the oven at 300 degrees Farenheit for roughly 10 to 15 mins or until the kale chips appear dehydrated and feel crispy.

 

 

 

Step 12: Remove the kale chips from the oven and allow the kale chips to cool for 5 to 10 mins.

Step 13: Serve the Sriracha, Lime, and Chili Kale Chips and enjoy!

 

 

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