If you are looking for an interesting way to prep the new superfood kale, try these tasty chili sauce kale chips from Martha Stewart. Now I know what you are thinking, tasty and kale really don’t go together, but surprisingly these tangy kale chips have a great zing from the hot sauce that satisfies that crunchy salt craving. These aren’t your average Doritos by any means, but if you are looking for a healthier alternative for that three o’clock craving give these a try.
• 2 bunches curly kale (20 ounces each), stems removed, leaves torn into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 5 teaspoons Sriracha sauce, or more if desired
• Coarse salt
1. Preheat oven to 300 degrees, with racks in upper and lower thirds.
2. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks).
3. In a small bowl, stir together oil and Sriracha and drizzle over kale.
4. Season with salt. Using your hands, toss to coat.
Baked chili sauce kale
5. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes,
6. Toss kale every 10 minutes or so.
7. Let cool on sheets on wire racks.
Note: to store, keep in a large zip top plastic bag at room temperature for up to three days.