The next time I make them, I'll make one tray with olive oil and salt for the kids, and one tray with sriracha for the adults. I ended up breaking off pieces without the chili sauce for my children, because they were begging to be able to eat the chips!
CHILI SAUCE KALE CHIPS
1 bunch curly kale, stems removed, leaves cut or torn into 2 inch pieces
2 tablespoons olive oil
4 to 5 teaspoons sriracha sauce
coarse salt
Heat the oven to 300F.
Wash and dry kale and place on a baking sheet (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.
Enjoy!
Recipe adapted from Everyday Food, May 2011
www.marthastewart.com/food
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