Kale chips are delicious, but they are often somehow too crispy on the outside and too mushy on the inside. Sister-in-Law Barefoot was making them a few weeks ago and we learned the secret is to cook them low and slow on about 200 degrees. This is problematic in the summer when you don't want to run the oven, and your toaster oven doesn't make more than a single serving. But they do cook faster - about 30 minutes on 250 (lowest setting our toaster oven has that isn't keep warm). But otherwise, let's talk flavoring. I found this Carolina Mustard Barbecue sauce at Harris Teeter and it makes for some really good kale chips - just enough kick, just enough flavoring. Ironically, I hate barbecue chips, but these are pretty much the best kale chips I've ever had.
-4-6 leaves of kale chips, rinsed, torn into bite sized pieces
-Carolina Mustard Barbecue Sauce or some other mustard based barbecue sauce.
1.) Preheat oven to 250.
2.) Toss 2-3 tsp of barbecue sauce with kale chips until all leaves are well coated.
3.) Spread kale leaves in a single layer on baking pan.
4.) Bake at 250 for 30 minutes.