BBQ Kale Chips

This healthy, oven-baked alternative to the grocery store, potato variety is addictively good. Make a double batch of the BBQ seasoning and sprinkle it on popcorn and salads!


1 bunch kale

2 tablespoons olive oil

1 tablespoon dark brown sugar

½ tablespoon kosher salt

2 teaspoons smoked paprika

1 teaspoon garlic powder, onion powder, chili powder, and black pepper, each

½ teaspoon dry mustard

1/8 teaspoon cayenne, optional


Preheat oven to 375 degrees F. To clean the kale, rinse, then run your fingers up the stem to release the leaves. Dry the kale very thoroughly with paper towel. Toss kale with oil and place on a foil-lined baking sheet in a single layer. Mix all the spices together and then sprinkle it evenly over the kale. Bake 10-15 minutes until the kale is dried, but be careful to not let it burn. Remove from the oven, let cool, and then enjoy!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.