Crisp Kale Chips With Chile And Lime Recipes

SRIRACHA-LIME KALE CHIPS

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.

CHILI KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, combine the kale and 1 tablespoon olive oil. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. Season with chili powder and salt and toss to coat.
• Spread the kale onto 2 baking sheets. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through.

CRISP KALE CHIPS WITH CHILE AND LIME

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.