So, the other day I was cleaning out my fridge and found a massive bunch of kale. I'm always looking for creative ways to use up veggies before they go bad, you know? That's when inspiration struck—kale stem chips! I'd never made them before, but I figured, why not? And let me tell you, it was a delightful culinary adventure, which I'm thrilled to share with you today. This recipe is incredibly easy, and the result? Seriously addictive crunchy chips that are surprisingly satisfying. Plus, it's a fantastic way to reduce food waste—a win-win!
These sweet chili kale stem chips are packed with flavor. The slight bitterness of the kale is perfectly complemented by the sweet and spicy chili sauce. I love how this simple recipe utilizes often-discarded kale stems, turning them into a delicious, healthy snack. It's also perfect for those times when you're craving something crunchy but want to avoid processed snacks. Trust me, these are WAY better than store-bought.
Required Equipments
- Baking sheet
- Large bowl
- Food processor or sharp knife
- Measuring cups and spoons
- Vegetable peeler
- Olive oil spray
Sweet-Chili-Kale-Stem-Chips
Transform leftover kale stems into irresistible crunchy chips with this simple, flavorful recipe. Sweet chili sauce and a touch of garlic create a sweet and spicy snack that's both healthy and addictive!
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper; this makes cleanup a breeze, trust me!.
- Wash and thoroughly dry your kale. Seriously, dry it well; excess moisture will lead to soggy chips, which is NOT what we want.
- Peel the thick stems from your kale leaves, saving the leaves for another use (like a yummy salad!).
- Use a vegetable peeler or mandoline slicer to create thin, even strips from the kale stems. Aim for strips that are about 1/8 inch thick. If you're using a knife, be patient!
- In a large bowl, toss the kale strips with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Don't drown them!
- In a separate bowl, whisk together the sweet chili sauce, garlic powder, and salt. Taste it—you want to make sure it tastes delicious before you pour it on your kale!
- Pour the sweet chili mixture over the kale strips and toss to coat evenly. Make sure every piece gets some of that tasty goodness.
- Spread the kale strips in a single layer on the prepared baking sheet. Avoid overcrowding; it'll lead to uneven cooking.
- Bake for 15-20 minutes, flipping halfway through, until the chips are crispy and slightly browned. Keep a close eye on them—they can burn quickly!
- Remove from the oven and let the chips cool completely on the baking sheet. This helps them crisp up even more.
- Once cooled, enjoy your delicious sweet chili kale stem chips! Store leftovers as directed in the FAQ above. Mmm, crunchy!
đź“ť Notes
- Adjust the amount of sweet chili sauce to your liking. If you prefer a milder flavor, start with 1 tablespoon and add more to taste.
- For extra flavor, consider adding a pinch of red pepper flakes or a drizzle of sesame oil before baking.
- Don't overcrowd the baking sheet; this will ensure even cooking and crispy chips!
🍎 Nutrition
Calories: 150kcal
Protein: 3g
Fat: 8g
Carbohydrates: 20g
Fiber: 3g
Calcium: 80mg
