Chili-Sauce Kale Chips

I am always looking for healthy snack options so I was eager to make kale chips after first seeing them on MK Graces list of favorite snacks. I found this recipe for a spicy version in the May issue of Everyday food and quickly got to snacking. The texture is light and super crispy and the Sriracha adds a fiery kick! Let's just say I ate the whole bowl. (guilt free) I will definitely be making these again!

{photo by freutcake}

Chili-Sauce Kale Chips- Everyday Food Magazine
2 (20oz) bunches of curly kale, stems removed, leaves torn into 2 inch pieces
2 tablespoon olive oil
5 teaspoon Sriracha sauce, or more if desired
course salt

Directions
Preheat oven to 300 with racks in upper and lower thirds. Wash and dry kale and place on a large rimmed baking sheet (kale will shrink as it bakes). In a small bowl, stir together oil and Sriracha. Drizzle over kale and 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 every 10 minutes. Let cool on sheet on wire rack.

To store, keep in a large zip-top plastic bag at room temperature up to 3 days.

Freutcake note: Pre-washed and cut bags of kale from Trader Joes makes the prep work easy!