Last weekend we toured the Sriracha factory with a group of friends. To celebrate the occasion I made this crispy, spicy treat. It was a hit.
Sun Oven Sriracha Kale Chips
1 bunch Lacinato kale
1 tablespoon olive oil
1 teaspoon Sriracha sauce
1/4 teaspoon kosher salt
Set Sun Oven out to preheat. Line 3 baking racks with silicone mats or parchment paper, set aside.
Using a sharp knive, remove the tough rib of each kale leaf. Wash the leaves and dry thoroughly, use a salad spinner if you have one. tear the leaves into pieces.
In a large bowl, combine olive oil, Sriracha. Add the kale to the bowl and use your hands to mix until all the leaves are coated with the oil mixture.
Arrange the kale in single layers on the prepared baking racks. Sprinkle with salt. Do not crowd the kale on the racks. If it doesn’t fit bake the remaining kale in a second batch. Stack the racks or pans in the Sun Oven and cook 15 to 20 minutes or until the kale is crisp.
Remove the top layer. After 2 or 3 more minutes remove the second layer, then, after a few more minutes the third.
Chips will keep for a day or two stored in a brown paper bag.