Barbecue Kale Chips
Crispy barbecue kale chips with olive oil and BBQ rub. Easy oven steps, tips to avoid soggy chips, and storage advice.
These kale chips are an easy-to-make snack with a healthy crunch. We love using our World's Fair Barbecue Rub for this recipe, but feel free to try making this with any of our other barbecue seasonings.
Submitted by: Lonnie R. from San Diego, CA
Yield: 4
- Dry the kale well, remove stems, massage a small amount of oil into the leaves, and season with BBQ rub.
- Bake at 300°F in a single layer, rotate after 10 minutes, then watch closely for another 10–15 minutes until edges are crisp.
- Cool on the pan for a few minutes to let chips finish crisping. Store cooled chips in an airtight container for best texture.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How do I keep kale chips from getting soggy?
Make sure the leaves are completely dry before baking. Use a single layer on a parchment-lined pan, use only a light coating of oil, and avoid overcrowding. Cool the chips on the pan after baking so they can firm up.
What oven temperature and time should I use?
Preheat to 300 degrees Fahrenheit. Bake about 10 minutes, rotate the pan, then bake another 10 to 15 minutes. Watch closely during the last 7 to 8 minutes to prevent over browning.
How can I tell when the kale chips are done?
The edges should look crisp and a bit darker but not burnt. Some pieces will be visibly crunchy. They will crisp more as they cool for 3 to 4 minutes on the pan.
Which type of kale is best for chips?
Curly kale works great because its texture holds flavors and crisps nicely. Lacinato kale also works but may need slightly less time because the leaves are thinner. Always remove the tough stems first.
Can I use a different oil or skip oil completely?
Yes. Substitute avocado or grapeseed oil if you prefer. A very light spray or brush of oil helps the chips crisp; going fully oil-free may produce tougher results unless you use a fine spray and bake carefully.
Can I make these in an air fryer or dehydrator?
Yes. Air fryer: 300 to 325 degrees Fahrenheit for about 4 to 6 minutes per small batch, watching closely. Dehydrator: low and slow until crisp, which can take several hours.
How should I store kale chips and how long will they stay crunchy?
Let chips cool completely, then store in an airtight container at room temperature. Place a paper towel in the container to absorb any moisture. They stay best for 2 to 3 days.
How do I keep kale chips from getting soggy?
Make sure the leaves are completely dry before baking. Use a single layer on a parchment-lined pan, use only a light coating of oil, and avoid overcrowding. Cool the chips on the pan after baking so they can firm up.
What oven temperature and time should I use?
Preheat to 300 degrees Fahrenheit. Bake about 10 minutes, rotate the pan, then bake another 10 to 15 minutes. Watch closely during the last 7 to 8 minutes to prevent over browning.
How can I tell when the kale chips are done?
The edges should look crisp and a bit darker but not burnt. Some pieces will be visibly crunchy. They will crisp more as they cool for 3 to 4 minutes on the pan.
Which type of kale is best for chips?
Curly kale works great because its texture holds flavors and crisps nicely. Lacinato kale also works but may need slightly less time because the leaves are thinner. Always remove the tough stems first.
Can I use a different oil or skip oil completely?
Yes. Substitute avocado or grapeseed oil if you prefer. A very light spray or brush of oil helps the chips crisp; going fully oil-free may produce tougher results unless you use a fine spray and bake carefully.
Can I make these in an air fryer or dehydrator?
Yes. Air fryer: 300 to 325 degrees Fahrenheit for about 4 to 6 minutes per small batch, watching closely. Dehydrator: low and slow until crisp, which can take several hours.
How should I store kale chips and how long will they stay crunchy?
Let chips cool completely, then store in an airtight container at room temperature. Place a paper towel in the container to absorb any moisture. They stay best for 2 to 3 days.
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