Crispy, salty, and a touch of sweet — these Baked Purple Kale Chips are so tasty you might just eat the whole batch! (But don’t worry, they’re not only guilt-free, they’re good for you!)
My husband might be the chef of the family, but I actually made these baked purple kale chips all by myself! They turned out fantastic and are a HUGE hit with my very picky toddler (yay for eating veggies!!) so I will definitely be making these regularly now!
Kale chips are SO expensive if you buy them at the store, and I’d always assumed that they were difficult to make. Wrong! I was able to easily make these myself at home and you can too!
Purple organic kale was on sale last time I was at the grocery store, so I grabbed two bunches. I believe the taste and nutritional values are similar to regular green kale, but how much fun would it be to make (and eat!) brightly-colored baked purple kale chips?!
Here are the simple ingredients needed to make Baked Purple Kale Chips:
- 2 bunches purple kale
- 2 TB cooking oil of your choice
- 1/2 TB salt
- 1/2 TB sugar
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Thoroughly wash kale. I put it into a mixing bowl filled with water, swished, and dumped. I repeated this process a few times.
Allow washed kale to dry completely (this is important so the oil and seasoning will stick).
Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces (about 1 1/2 inch “squares”).
In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered.
Sprinkle with salt and sugar, then toss to ensure that all of the leaves get a little love.
Lay leaves on a foil-lined baking sheet or a reusable non-stick silicon baking mat (these are seriously one of the best kitchen purchases we’ve ever made…we use them ALL the time!).
We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.
**TIP: Oven temperatures vary, so watch your kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don’t want them to look too “done” while still in the oven. You can always put them back in the oven if you think they need a couple extra minutes even after they’ve cooled.
Remove from oven and allow to cool for about 10 minutes— your baked purple kale chips will finish crisping during this time. Sprinkle with additional seasoning if desired and enjoy! (And unlike potato chips, you can have as many of these as you want!)
My little one enjoying her new fav snack:
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Ingredients
- 2 bunches purple kale
- 2 TB cooking oil of your choice
- 1/2 TB salt
- 1/2 TB sugar
Instructions
- Thoroughly wash kale. I put it into a mixing bowl filled with water, swished, and dumped. I repeated this process a few times.
- Thoroughly dry kale (this is important so the oil and seasoning will stick).
- Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces (about 1 1/2 inch "squares").
- In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered. Sprinkle with salt & sugar and toss to coat.
- Lay leaves on a foil-lined baking sheet or a reusable non-stick silicon baking sheet. We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.
- TIP: Oven temperatures vary, so watch your baked purple kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don't want them to look too "done" while still in the oven. You can always put them back in the oven if you think they need a couple extra minutes even after they've cooled.
More of our favorite veggie recipes:
Mateo’s Famous Asian Roasted Brussels Sprouts
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