Crispy Barbecue Kale Chips Recipes

BBQ KALE CHIPS

Steps:

• Preheat the oven 275 degrees F. Line a baking sheet with parchment paper.
• Remove the thick stem from the kale and discard. Tear the kale leaves into bite-size pieces. Lay the kale onto the prepared baking sheet and spray evenly with cooking spray. Bake until crispy and browned on the edges, tossing the kale halfway through, 18 to 20 minutes. Sprinkle the kale with BBQ Seasoning and serve.
• Mix the paprika, ancho chile, sugar, garlic powder, salt and dry mustard in a small bowl.

BBQ KALE CHIPS

Steps:

• Preheat oven to 300°.
• Mix the olive oil, chipotle powder, brown sugar, paprika, cayenne pepper, dry mustard powder, onion powder, garlic powder, and salt and pepper.
• Wash and dry the kale. Remove stems and break the leaves into pieces.
• Toss the kale into the mix covering all the pieces.
• Spread onto a parchment lined baking sheet. Bake for 10 minutes, flip, and bake for 10 minutes more, or until crispy.

CRISPY BARBECUE KALE CHIPS

Steps:

• Preheat oven to 300F. Line two large rimmed baking sheet with parchment paper.
• Wash the kale, remove the stems, and tear into pieces.
• Allow the kale to dry completely on paper towels or a clean dish towel.
• Spread out the dried kale on the baking sheets making sure it has room and is not piled up. Drizzle with olive oil and using your hands, massage the kale making sure that each leaf is well coated.
• In a small bowl, mix smoked paprika, cumin, garlic, chili powder, salt and pepper.
• Sprinkle the kale generously with barbecue spice mix and give the kale another rub with your hands to distribute the spices. Note: You will have a lot of extra seasoning! Keep it in a small jar for your next batch of kale chips.
• Bake for 10 minutes, give the pans a good shake and rotate. Return to the oven and bake another 15 minutes.
• Allow chips to cool on the pan for about 3 minutes.
• Store in a glass mason jar once completely cooled.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

BARBECUE KALE CHIPS

Steps:

• Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment paper. Remove the thick stems from the kale and discard; tear the leaves into pieces. Lay on the prepared baking sheets and spray evenly with cooking spray. Bake, tossing the kale halfway through, until crispy, about 35 minutes.
• Meanwhile, make the barbecue seasoning: Combine the paprika, chile powder, brown sugar, garlic powder, mustard powder and 1 1/2 teaspoons salt in a bowl. Remove the kale from the oven and sprinkle with some of the seasoning.