We've been obsessed with kale chips since the moment we pulled our first batch from the oven—crispy, savory perfection that tasted shockingly just as good as potato chips. Plus, baking up a batch is a no-brainer, even for folks who are less than savvy in the kitchen.
Just as we're equally partial to potato chip flavors like salt and vinegar or baked harvest cheddar compared to the original, we're always on the lookout for a way to amp up our olive oil, salt and pepper combo when it comes to the kale variety of crisp.
So consider this recipe the unicorn of kale chip recipes. Its got sweet, spicy and savory notes, not to mention Sriracha—2015's trendiest ingredient. Thanks to the sauce's heat and a tropical kick from coconut flakes, this recipe makes for an addictive flavor that will have you calling dibs on the whole bowl. Torn leaves get tossed in a mixture of spicy Sriracha and intensely nutty sesame oil, something that's also definitely worth keeping on hand in the pantry.
Need a reminder for why kale deserves to be its own food group? One cup alone of the supergreen has more than 200 percent the daily recommended amount of immunity-boosting vitamin A, more than 100 percent that of vitamin C, and 2 grams of protein. Make a double batch of these and store them in an airtight container for up to 1 week for an antioxidant-rich snack.
Coconut-Sriracha Kale Chips
1 bunch kale
3 tbsp. Sriracha
2 tbsp. toasted sesame oil
3/4 cup unsweetened coconut flakes
Preheat oven to 325 degrees. In a large mixing bowl, toss the torn leaves of 1 bunch kale (washed and dried thoroughly) with Sriracha and sesame oil until coated. Transfer to one or two parchment-lined baking sheets and spread in an even layer, being careful to not overcrowd the leaves. Season with salt and sprinkle with 3/4 cup unsweetened coconut flakes. Bake until crispy, about 20 minutes.
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