Kale Chips Using Sriracha Sauce

Kale Chips Using Sriracha Sauce is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly sauce. One serving contains 44 calories, 2g of protein, and 2g of fat. This recipe serves 8 and costs 29 cents per serving. Head to the store and pick up extra virgin olive oil, kale, salt, and a few other things to make it today. 313 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Healing Tomato. Overall, this recipe earns a tremendous spoonacular score of 100%. If you like this recipe, you might also like recipes such as Kale Chips Using Sriracha Sauce, Kale Chips with Sriracha & Lime, and Steamed Kale and Poached Egg with Sriracha Sauce.

Servings: 8

 

Ingredients:

1 Tbsp of extra virgin olive oil

8 kale leaves

1/2 tsp of salt

1 Tbsp of Sriracha sauce

Equipment:

oven

bowl

baking sheet

blender

Cooking instruction summary:

1) Preheat oven to 300 degrees. Take about 8 whole kale leaves and remove their stems2) Place the kale in a bowl and add 1/2 tsp of salt3) Add 1 Tbsp of extra virgin olive oil4) Add 1 Tbsp of Sriracha sauce5) Mix well6) Place them on baking sheet and place in the oven. Bake for 20 minutes or until the chips turn dark brown. Optional Steps:7) Place the kale chips in a blender and crush it until it is powdery texture8) Place in a Ziploc bag and mark the date. I like to use it in one month, so, I write the date I made it.

 

Step by step:


1. Preheat oven to 300 degrees. Take about 8 whole kale leaves and remove their stems

2. Place the kale in a bowl and add 1/2 tsp of salt

3. Add 1 Tbsp of extra virgin olive oil

4. Add 1 Tbsp of Sriracha sauce

5. Mix well

6. Place them on baking sheet and place in the oven.


Bake for 20 minutes or until the chips turn dark brown. Optional Steps

1. Place the kale chips in a blender and crush it until it is powdery texture

2. Place in a Ziploc bag and mark the date. I like to use it in one month, so, I write the date I made it.


Nutrition Information:

Quickview
43k Calories
2g Protein
2g Total Fat
5g Carbs
83% Health Score
Limit These
Calories
43k
2%

Fat
2g
4%

  Saturated Fat
0.29g
2%

Carbohydrates
5g
2%

  Sugar
0.02g
0%

Cholesterol
0.0mg
0%

Sodium
209mg
9%

Get Enough Of These
Protein
2g
5%

Vitamin K
402µg
384%

Vitamin A
5696IU
114%

Vitamin C
69mg
84%

Copper
0.86mg
43%

Manganese
0.38mg
19%

Calcium
85mg
9%

Potassium
282mg
8%

Vitamin B6
0.16mg
8%

Magnesium
26mg
7%

Phosphorus
52mg
5%

Iron
0.86mg
5%

Vitamin B2
0.08mg
4%

Folate
17µg
4%

Vitamin B1
0.06mg
4%

Vitamin B3
0.57mg
3%

Zinc
0.32mg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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