These Spicy-Sweet Sriracha Kale Chips Pack an Umami Punch

July 2nd, 2015

Making your own kale chips might seem a bit intimidating, but with just six ingredients and a 7-minute cooking time, it really couldn’t be easier. Plus, these chips are leagues beyond anything you’ve tasted before. What’s not to like about the pairing of tropical coconut and spicy sriracha.

Coconut Sriracha Kale Chips

Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 20 minutes


2 bunches lacinato kale
1/4 cup coconut oil
1 teaspoon sesame oil
2 tablespoons coconut aminos
3 tablespoons Paleo-friendly sriracha sauce
1/4 cup shredded coconut


Preheat oven to 350 degrees and place oven-safe metal racks over baking sheets.

Trim stems from kale and slice into 2-inch size pieces. Toss with coconut oil, sesame oil, coconut aminos, sriracha, and shredded coconut.

Place on wire racks so that pieces of kale do not overlap. Place in oven and cook 7 to 10 minutes. Remove from oven and let dry and crisp up before storing.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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