Purple Kale Chips

Curly kale comes in purple! Everyone at the farmers market on Saturday seemed to be walking around with a bunch of purple kale. I was jealous and made my housemates trudge around the market until I found the illusive purple kale stall. I jumped on that bandwagon and bought a bunch! I also bought some curly green kale so my I could make multi-coloured kale chips.

01 kaleI have posted about making kale chips before, but my mum was less than impressed with the post because there were not enough photos* for her to follow and she didn’t think my instructions were clear enough regarding the quantity of oil. Well mum… this post has lots of photos and there is no olive oil!

*Note, since my mums complaint about the imagery on Kale Chips the post has been updated to include more photos

Start by tearing the leaves into pieces, removing the stem as you go.

02 ripped leavesNext, drizzle with tahini (ground sesame seed paste) and sprinkle with cumin, smoked paprika and salt.

03 seasoningGet your hands in there and massage the leaves until they are coated in tahini and spices. Wash your hands they’re gross!

04 handsSpray an oven tray with oil and spread the kale in a single layer.

05 oven trayBake at 140 degrees Celsius until crunchy, in my oven this took about 30 minutes.

06 ovenDelicious multi-coloured kale chips

07 kale chips pic pageIngredients: purple curly kale, green curly kale, tahini, cumin, smoked paprika, salt

Equipment: bowl, oven tray, oven


  1. Tear the kale leaves into pieces and place in a bowl
  2. Drizzle the kale with tahini and sprinkle with spices, massage by hand until the leaves are coated
  3. Lay the leaves in a single layer on a lightly oiled oven tray
  4. Bake at 140 degrees Celsius until crunchy (approx. 30 minutes)



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