Sinning Siracha & Godly Garlic Kale Chips

For those of you wondering, can kale actually become even more awesome than a potato chip? The answer is yes. My roommate who does not eat ANYTHING green, and I'm not even exaggerating here, even she LIKED the kale chips. She ate more than one. I swear it was a miracle because this girl runs away just at the sight of veggies.

A friend back home actually requested that I experiment trying kale chips, the new and improved potato chip trend. And for those of you now wondering,  I do take requests. But you have to be special enough for me to actually honor your wishes. Mhmm, that's right. I have high standards.

Of cooourse I'm kidding.

Apparently I'm feeling sassy this morning so you're going to have to excuse my behavior. I'm always open to trying new recipes so email/text/comment/facebook/yell anything you want me to try.  Forreal guys and girls.

So I put on my thinking cap and walked over to my little bureau/pantry and looked for potential suitors for my kale chips. The garlic powder and siracha were the obvious winners so I made two different batches to see which seasoning I liked better!

In conclusion, I'm not sure which seasoning I liked better. Yup, I'm super helpful. The texture reminds me of the fragility of snowflake and the crunchiness of aluminum foil. Please don't go looking for such objects to eat. I really don't recommend doing so.  Flavor-wise, I don't think you can go wrong with garlicy goodness or siracha. So I would just say pick and choose your winner, or if you're indecisive like me, make em both!

Sinning Siracha Kale Chips

1 bunch kale
1 tablespoon olive oil
1 tablespoon siracha

Kosher salt (to taste)

Godly Garlic Kale Chips

1 bunch kale
1 tablespoon olive oil
2 teaspoons garlic powder

1. Preheat your oven to 300 degrees Farenheit.
2. Wash your kale thoroughly before tearing the leaves apart from the middle rib of the kale leaf.  The center stem doesn't crisp up too well, so you only want the leaves. Tear the leaves into bite size pieces, about the size of a regular potato chip!
3. Make sure to properly dry your leaves. This step is crucial so that your chips are super crisp when they come out of the oven.
4. Drizzle the kale with olive oil and sprinkle the seasoning salt. Mix well so the individual pieces are properly coated.
5. Line the kale in one single layer on a baking sheet, and make sure not to overcrowd the pieces! Bake for about 10 minutes, flip, and bake again for another 10 minutes or until the entire chip is crispy. Expect the siracha kale chips to take longer to bake (~ additional 5 minutes)

Tip:

I actually used two trays for one bunch of kale because the leaves themselves have a large surface area. Telltale signs that your kale chips are done are when they become edges shrink up and the chip becomes brown-ish.  Your chips might actually take longer to become crispy so don't freak out if they are in the oven longer than I suggested. Also, I personally finished all my kale chips within a day, so double or triple the recipe if you want to feed more than one hungry girl.