Spicy Thai Ginger Kale Chips
Get ready to elevate your snack game with these Spicy Thai Ginger Kale Chips—a fiery, flavor-packed twist on the classic kale chip! This irresistible recipe combines nutrient-dense kale with a bold marinade featuring fresh ginger, soy sauce, sriracha, lime juice, and a touch of maple syrup for a balance of heat, zing, and subtle sweetness. A sprinkle of garlic powder and cayenne pepper adds layers of spice, while optional sesame seeds lend a hint of nuttiness and texture. Baked to crispy perfection in just 20 minutes, these kale chips are the ultimate guilt-free snack or party appetizer. Whether you're craving a healthy snack or looking for unique vegan finger food, these crispy Thai-inspired kale chips are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 large bunch kale
- 2 tablespoons olive oil
- 1 teaspoon, grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon sesame seeds (optional)
Instructions
Preheat your oven to 275°F (135°C) and line two large baking sheets with parchment paper.
Wash the kale thoroughly and dry completely with a clean kitchen towel or salad spinner.
Tear the kale leaves into bite-sized pieces, discarding the thick stems.
In a large mixing bowl, whisk together the olive oil, grated ginger, soy sauce, sriracha, lime juice, maple syrup, garlic powder, and ground cayenne pepper to create the spicy Thai marinade.
Add the kale pieces to the bowl and gently massage the marinade into the leaves with your hands, ensuring each piece is coated evenly.
Spread the kale in a single layer on the prepared baking sheets. Ensure the pieces do not overlap to allow even baking.
Sprinkle sesame seeds over the kale if desired.
Bake in the preheated oven for 10 minutes, then rotate the baking sheets and gently flip the kale pieces for even crisping.
Bake for an additional 10 minutes, or until the edges are crispy and lightly browned but not burnt. Keep a close eye during this step.
Remove the baking sheets from the oven and let the kale chips cool for 5 minutes to crisp up further.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
