Happy New Year, Everyone!
Have you made your resolutions this year? Or things that you intend to do?
I intend to eat more hot sauce somehow, some way. But I also am watching my figure ( the holidays were not friendly to my waistline this year).
In the spirit of eating more greens and minimizing starch and sugar, snacking tendencies were a great place to start my quest to eat more hot sauce.
For this recipe, I used our Siren hot sauce for the kale chips. It's smoky but also packs a punch with the habaneros. One could also use Red Hot Griff in place of Siren for a lower heat level; I suggest adding smoked salt or adding a dash of liquid smoke if doing so. These sauces are also low sodium for those who are watching their intake although I did add two pinches of salt to the recipe (because I like salt). Cheese, for me, is a must-have, but again also optional for our vegan friends. The best part is that they're gluten-free!
Siren Kale Chips
Serves 2 (maybe one if you want to keep the bowl for yourself)
One bunch, Curly Kale, leaves stripped and torn
1/4 cup (2 fl oz) Siren Hot Sauce
2 pinches of salt (optional)
1/4 tsp Black pepper
1 tsp Lemon Juice
2 oz Parmigiano Reggiano (parmesan), grated fine.
1. Preheat the oven to 325 F. Line a sheet tray with parchment paper.
2. Combine Siren, salt, black pepper, and lemon juice in a bowl. |
3. Add kale and stir until the kale is coated with the sauce mixture (you can get your hands in there too). Sprinkle cheese and toss again.
4. Place kale in one layer on the sheet tray. Place in the oven for 20 minutes, stirring and flipping the leaves halfway through baking.
5. Test your Kale to make sure that they are crispy. If not, Pop them in for 10-15 minutes more in the oven.
6. Place in a bowl, grate some more cheese (if you'd like), and serve.
Store in an airtight container for up to 3 days.