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Sriracha spices up snack time

Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...

3 Spicy snack foods

Heat things up with these three easy and spicy Sriracha snacks.

 Spicy snacking

My bottle of Sriracha sauce gets quite a workout in my kitchen. I drizzle it on my morning eggs, on salads for lunch and anything that involves rice automatically gets a dousing. For you spice addicts out there, it's the perfect condiment. These three snacks are an easy way to get your spicy Sriracha fix in between meals.


Sriracha snack mix recipe

Sriracha snack mix

Serves 4-6


  • 1 (15 ounce) can chickpeas, drained, rinsed and patted dry
  • 1 cup unsalted peanuts
  • 1 cup shelled frozen edamame, thawed
  • 3/4 cup sesame sticks
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons extra-virgin olive oil
  • Generous pinch kosher salt


  1. Preheat oven to 325 degrees F.
  2. Combine the chickpeas, peanuts, edamame and sesame sticks in a large bowl.
  3. Whisk together the Sriracha, olive oil and salt and pour over the mixture.
  4. Toss to combine and spread out in an even layer on a baking sheet.
  5. Bake for 30-40 minutes, stirring occasionally so it doesn't burn. Remove from the oven when golden brown and crispy.
  6. Best served immediately.

Sriracha kale chips recipe

Sriracha kale chips

Serves 4


  • 1 large head kale, washed, leaves torn off stem into pieces and thoroughly dried
  • 1-1/2 tablespoons Sriracha sauce
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt


  1. Preheat oven to 325 degrees F.
  2. Place the kale leaves in a large bowl.
  3. Whisk together the Sriracha and olive oil.
  4. Pour over the kale and toss to combine, fully coating all the leaves.
  5. Spread the kale out onto 2 baking sheets in an even single layer.
  6. Sprinkle each sheet with kosher salt to taste.
  7. Bake for 20-25 minutes, flipping the leaves over halfway through.
  8. Once crispy and browned on the edges, remove from the oven and serve.

Sriracha popcorn recipe

Sriracha popcorn

Serves 4


  • 1 bag plain unsalted, no butter microwave popcorn
  • 4 tablespoons melted butter
  • 2 tablespoon Sriracha sauce
  • 1 teaspoon kosher salt


  1. Pop popcorn according to directions (alternatively, you can use kernels and pop it in a pot).
  2. Whisk together the butter and Sriracha.
  3. Remove the popcorn from the bag and pour into a large bowl.
  4. Pour the Sriracha mixture over the popcorn and toss to combine with a spatula.
  5. Sprinkle the salt over the popcorn and serve.

More Sriracha recipes

Sriracha vegan buffalo wings
Spicy Sriracha baked cauliflower with cool yogurt dipping sauce

Sriracha and mango guacamole

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