These purple kale chips are crispy, salty, and low in calories too!
I love grabbing a handful of these roasted kale chips for a guilt free late night snack, but they’re a wonderful choice for parties, too. The unique purple color is always a fun conversation starter.
Even better, they’re vegan, dairy free, keto friendly, and gluten free!
Is purple kale edible?
Yes, purple kale is edible, and delicious! Most purple kale in my part of the world is actually Redbor kale.
Redbor kale has curly, ruffled leaves, and can range in color from a deep red to purple. It looks a lot like curly kale, and it’s delicious either cooked or raw.
These chips are one of my very favorite purple kale recipes!
Purple kale is said to be sweeter than green curly kale, but to my taste it’s about the same.
Does purple kale have health benefits?
Yes! Like other colors of kale, purple kale is nutritious, with vitamins A, K, B6 and C, calcium, potassium, copper and manganese.
Why are my kale chips soggy?
Kale chips get soggy if the kale leaves aren’t fully dry before baking. During baking, the water on the kale steams the kale chips, resulting in a soggy mess.
Luckily, all you need to do to avoid soggy, wet kale chips is to thoroughly dry the kale before baking. You can use a salad spinner to remove most of the water, and then dry the kale with a clean dish towel or paper towel.
Easy Crispy Purple Kale Chips
Ready to make purple kale chips?
Here’s what you’ll need to make these kale chips:
- 1 bunch purple kale
- olive oil
- salt. I used pink Himalayan sea salt.
That’s it – only 3 ingredients!
How to make purple kale crisps
Making these kale chips is easy, and only takes 20 minutes from start to finish.
First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Next, wash and dry the kale.
It’s important to get the kale as dry as possible. If you have wet spots on the kale, it won’t bake evenly, and you’ll be left with kale chips that are raw in some spots, and burned in others.
Next, cut the kale away from the thick stems, using a knife or kitchen shears.
Cut or tear leaves into bite size pieces.
Place kale in a large bowl, and drizzle with olive oil, and toss to coat evenly.
Sprinkle with sale, and toss.
Bake 10 to 15 minutes, or until edges become lightly browned.
The kale is done when it is crispy, and there are no soft, uncooked, spots.
- 1 bunch purple kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Wash kale, and pat dry, taking care to remove excess moisture.
- Cut kale leaves away from stems. Cut or tear leaves into bite size pieces.
- Place kale in a large bowl. Drizzle kale leaves with olive oil, and sprinkle with salt, and toss to coat.
- Bake 10 to 15 minutes, or until edges become brown. The kale is done when it is crispy, but not burned.
Amount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 261mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.