Purple and Green Kale Chips

We weren't kidding when we said we yielded a lot of kale in our garden! Almost looks like a forest. That's Daniel busy cutting some kale for me. We also cut a bunch and gave away to family and friends. There's more if anyone wants some!

We grew a mix of purple and green kale so we used both to make the kale chips. You can't really taste the difference between the two, but it's nice to have variety.

The stem has to be removed because it's really tough to eat, so I just sliced the leaves down the middle, then into smaller bite-sized pieces.

Make sure you thoroughly wash and rinse the kale leaves. Since we grow everything organic, there are some bugs that like to hang out under the leaves, so I make sure they are gone! The kale leaves need to be dry before it's seasoned, so I like to put it into my salad spinner to spin all of the excess water out. (One of my favorite kitchen tools!)

Scatter the kale leaves onto a lined baking sheet (either with foil or parchment paper), and drizzle with extra virgin olive oil and a splash of red wine vinegar. Then sprinkle with a little salt and pepper. It goes into the oven at 350F for about 10 minutes until you see it shrink and getting crispy.

This method to make kale chips is commonly used but be creative and use different seasonings to give it more flavor. I've also tried adding paprika, garlic powder, and apple cider vinegar before baking. As you can see, I have made this a lot at home, and I wanted to experiment with various seasonings. For this post, we wanted to add something special for the kale chips, and that's herbed butter for dipping. For those who are picky eaters, you know butter may change their minds! The results of your kale chip should be extra crispy and light - almost like it's melting in your mouth. Beware: they are highly addicting to snack on, but who cares, it's good for you!