Chili Kale Chips Recipes

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CHILI-SAUCE KALE CHIPS



Chili-Sauce Kale Chips image

If you're looking to work more greens into your family's diet, reach for these irresistible snacks instead of potato chips. For a milder version, simply omit the Sriracha sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 4

2 large 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

Steps:

  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between 2 rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks.

Nutrition Facts : Calories 90 g, Fat 5 g, Fiber 2 g, Protein 3 g

CRISP KALE CHIPS WITH CHILE AND LIME



Crisp Kale Chips With Chile and Lime image

Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.

Provided by Melissa Clark

Categories     easy, quick, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

20 cups kale from 1-2 bunches (torn into bite-size pieces, washed and thoroughly dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
Finely grated zest of 2 limes
Flaky sea salt, or to taste
Mild chile powder

Steps:

  • Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
  • In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
  • Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.

CRISPY CHILI KALE CHIPS - KATIE LEE RECIPE - (4.4/5)



Crispy Chili Kale Chips - Katie Lee Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 4

1 bunch kale, ribs removed and torn into pieces (I used 2 bunches)
1 to 2 tablespoons olive oil
2 teaspoons chili powder
Sea Salt

Steps:

  • 1. Preheat the oven to 350 degrees F. 2. In a bowl, combine the kale and 1 tablespoon olive oil. 3. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. 4. Season with chili powder and sea salt and toss to coat. 5. Spread the kale onto 2 baking sheets. 6. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through. Per serving (based on 4 servings): Calories: 67; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates:7 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams

SRIRACHA-LIME KALE CHIPS



Sriracha-Lime Kale Chips image

A tasty, guilt-free way to eat your greens! I love experimenting with different flavors of kale chips, and this has become one of my favorites!

Provided by France C

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Kale Chip Recipes

Time 43m

Yield 2

Number Of Ingredients 5

1 bunch kale
2 tablespoons olive oil
1 tablespoon sriracha hot sauce
2 teaspoons lime juice
¼ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with baking parchment.
  • Wash kale. Remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available. Make sure no moisture remains. Tear kale leaves into 2- to 3-inch pieces.
  • Blend olive oil, Sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat.
  • Divide kale onto prepared baking sheets and arrange so there is no overlapping of pieces.
  • Bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. Let kale chips cool 3 to 4 minutes before serving.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 23.6 g, Fat 15.1 g, Fiber 4.8 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 704.9 mg, Sugar 0.1 g

CHILI-ROASTED KALE



Chili-Roasted Kale image

This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture!

Provided by SJRJA

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 4

4 cups kale, washed and stems removed
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
½ teaspoon kosher salt

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
  • Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 7.8 g, Fat 4.2 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 288.9 mg, Sugar 0.1 g

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