Sriracha Kale ChipsSubmitted by: XTMONT
IntroductionIn Everyday Food May 2011 (needed a fuller nutritional count than the magazine offered) In Everyday Food May 2011 (needed a fuller nutritional count than the magazine offered)
1 (20oz) bunch of kale, stems removed, leaves chopped into 2 inch pieces
1 tbsp olive oil
1 tbsp Sriracha
To store, keep in a large zip-top plastic bag at room temperature up to 3 days.
Recipe can be doubled.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user XTMONT.