Breaking Rules for Sriracha-Cheddar Kale Chips

Five years ago, did we even know kale existed? If we did, we certainly crinkled our noses at a vegetable so deep green and so curly. Bring out the iceberg lettuce, man. Little did me know, today kale reigns supreme in the vegetal world. In New York City, there’s hardly a hit restaurant without some “unique” kale salad on their menu. Trader Joe’s has literal floor-to-ceiling displays of different kinds of kale chips. There are entire booths at farmers’ markets dedicated to this green madness.

And just yesterday, the woman sitting next to me on the train broke Unwritten Subway Rule #1 : Do not eat on the train if people are standing/sitting within five feet of you. When she slyly drew her plastic tub of Brad’s Vampire Killer Kale Chips out of her bag, I knew things were getting serious. Read: Vampire Killer. Unwritten Subway Rule #53: Never, ever eat garlic on the train, ever.

We both survived the ordeal, and I came out the victor as 1.) I have a high tolerance of garlic and 2.) I saw the woman pop two chips in her mouth, stash the tub, only to take it out again a couple of minutes later and polish them off.

‘Cuz guys, let’s face it. Kale chips are good. They’re addictive. People who claim not to ever eat vegetables dig kale chips. Someday a movie theater somewhere will serve them alongside of popcorn, and we will all be impressed at how healthy we feel coming out of a three-hour long showing of King Kong.

So here’s me, doing my part to keep the kale ball rolling. I ate the whole batch of these in one day, and I didn’t regret it for a minute. You won’t either.


Sriracha-Cheddar Kale Chips

Makes a medium bowl of chips


1 bunch curly leaf kale, washed, de-stemmed, and chopped into bite-sized pieces

Extra virgin olive oil

Sriracha sauce

1/2 cup finely shredded cheddar


Preheat oven to 350 degrees. Spread prepared kale out on baking sheets, and drizzle lightly with olive oil; toss to coat evenly. Bake until kale begins to crisp up, maybe 8 minutes. Remove from oven and coat lightly with sriracha sauce (or heavily if you have a strong stomach). Toss again to coat evenly and spread flat on baking sheets. Sprinkle cheese lightly over chips, and bake until leaves are fully crispy and cheese has melted, about 8 more minutes. Eat immediately!

What’s your favorite way to eat kale?

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