These spicy oven kale chips are so crispy and delicious, you can't help but eat the entire pan of them. A healthy snack to make, these are so much fun to make and only have a few steps.
These kale chips have got some heat to them! All thanks to the sriracha and crushed red peppers. But they are extra crispy and so yummy.
These clear my sinuses, in a good way.
Baking up a batch of kale chips can be a bit daunting, there are so many ways to make them and it's not the quickest snack.
There's a little prep work, so you want to be sure they'll turn out good.
They key to getting them extra crispy is to bake them at a low temperature, so they don't burn. 300 degrees is the optimal temperature to bake at.
There are so many ways to make kale chips!
Kale chips in a dehydrator, kale chips in the oven, air fryer kale chips, microwave kale chips (ew?). I mean, it seems like the options are endless.
Personally, I prefer kale chips in the oven.
Not that I've tried the other methods, come on microwave kale chips, what gives??? haha.
But why mess with a good thing? They always come out crispy!! And crispy kale chips are the only way to eat them.
How To Make Kale Chips
I've found that baking them at 300 degrees for 20 minutes is the perfect combo.
The first thing you'll need to do is clean the kale.
Then cut out the large stalk in the center of the kale. You can use a knife or your hands to cut smaller pieces. You don't want these to be too large.
Think, bite sized pieces.
Toss them around in the sauce and lay them on a baking sheet lined with parchment paper.
Something to keep in mind, don't overlap them. Giving them some space allows the heat to circulate, making them crispy.
If you want a big double batch of these, you'll need two baking sheets.
I know, I know, it takes forever to make them at that rate. But if you break that rule, they might be soggy.
One sheet pan is the perfect snack size for two.
I should talk about how spicy these are. If you like spicy you will love these! I love spicy everything. And the spicier the better.
And if you've ever eat angry edamame you'll understand the inspiration behind these. Angry edamame is truly the backstory behind making these oven kale chips.
It's a lot easier to snack on kale chips than it is edamame through the day. Because kale chips stay crispy all day long!
Kale chips alone don't have a ton of flavor, so it's important to season them.
Yes, if you just want regular kale chips then you can skip the step where you toss them in the spicy sauce, toss them in a little olive oil and salt instead.
Were the kale chips too wet when you started? Were they not spaced out enough? Did you bake them long enough?
What To Make With Kale Chips
- 2 c chopped kale
- 2 tbsp butter
- 3 tbsp sriracha
- ¼ tsp crushed red pepper
- ⅛ tsp salt
- ⅛ tsp chili powder
- 1 garlic clove, minced
- 1 tbsp lemon juice
- ⅛ tsp ginger powder
- Preheat the oven to 300
- Wash the kale and cut out the middle stalk part
- Chop it up into small pieces and dry them with a few paper towels, or air dry ahead of time
- Heat a sauce pan over medium/low heat
- Add the butter, sriracha, crushed red pepper, salt, chili powder, garlic, lemon juice and ginger
- Heat the sauce until it starts “separating” the oil will pull away from the rest of it
- Turn the heat off
- Toss the sauce together with the kale
- Lay it flat, try not to overlap pieces, on a baking sheet lined with parchment paper
- Bake for 15 minutes
- Toss it
- Bake for 5 more minutes
- Cool and serve
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 889mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.