Sriracha Sauce Kale Chips
2 bunches curly kale, stems removed, leaves torn into 2 inch pieces
2 Tablespoons extra-virgin olive oil
5 teaspoons Sriracha sauce, or more if desired
Preheat oven to 300, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriraha and drizzle over kale; season with salt. Using our 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.
To store, keep in a large zip-top plastic bag at room temperature, up to 3 days.
*This recipe is from Martha Stewart’s Everyday Food*