When you think of caramelized, you probably think drenched in oil, well not in this case.  I’ve created delicious caramelized onions with a bit of water simply cooked in the microwave for a silky, sweet taste that reminds me of caramelized onions…just without the extra oil.

Not so bad, eh?

I was thinking of how I could jazz up these lil’ kale chips as I was walking through the farmer’s market and I stumbled upon a few blood oranges. How perfect, I thought.

And just like that…I purchased a few.

Along with some fresh n’ sweet grapes.

O so sweet.

The combination of freshly juiced blood oranges, fresh ruby red grapes and sweet vidalia caramelized onions made me smile just whipping up this recipe.

Once popped into the ol’ oven for a bit, I realized I had created a masterpiece.

An appetizer that can be enjoyed alone with salsa and hummus.

A side dish that can be served with any protein from tofu to fish.

A crunchy topping that can be used for salads, pilafs and cooked whole grains.

Not so bad, huh?

Versatile. Fresh. Healthy.  Naturally Sweet.

Nothing you can’t pronounce.  Nothing you’d need to read the ‘ingredient list’ for…

Nothing to worry about.

Just a few simple innocent kale leaves baked in the oven…or if it’s hot enough this summer where you are, you may be able to toast these chips outside in the sunshine.


O the thought.

Let’s hope it doesn’t get that hot here in Manhattan this Summer.

Go ahead, dig in.

These ‘chips’ are a fun way to add a bit of crunch to your day.

And since it’s Monday. The first day of another week. Go for it.  A mere 30 minutes and you’re done.

Now, how much better can it get than that?

Not much better…

Can it?

Blood Orange Kale Chips with Caramelized Cherry Onions

Gluten-Free and Vegan

Serves 2


  • 1 large vidalia onion, sliced into thin rings
  • 1 cup water
  • 1/4 cup fresh red grapes
  • 1 medium blood orange
  • 2 tsp. balsamic vinegar
  • 1 tsp. agave nectar
  • 2 Tbsp. olive oil
  • Sea salt and pepper, to taste
  • Pinch of paprika
  • 4 cups fresh kale, roughly chopped


  1. Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper.
  2. Place onion in a medium sized bowl and fill with water.  Place into the microwave for 10 minutes.
  3. In a separate bowl, combine juice from the blood orange, balsamic vinegar, agave nectar, olive oil, sea salt, pepper and paprika; whisk to combine.
  4. Place kale, orange juice mixture and onions into a large bowl; using hands, gently toss to coat.  Add in fresh grapes.
  5. Arrange kale and mixture in a single layer onto prepared baking sheets.  Bake until crispy, approximately 25-30 minutes.
  6. Enjoy!

These kale chips will stay crispy for 1 week when stored in a sealed container.

This recipe was inspired by the deliciously fresh n’ fabulous cookbook, which I just devoured Vegan Family Meals: Real Food For Everyone by Ann Gentry.

How do you make kale chips?

Be sure to check out my tasty recipe on Minimunchers today.


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  1. This looks delish…I just made “plain ole” kale chips today…love them but this recipe looks way more fun … will definitely try !
    And thanks for visiting our site 🙂

  2. Love the addition of caramelized onions to your kale chips… the paprika is a fun colourful touch too – they look wonderful!

  3. These kale chips look fabulous Amie. I love the addition of blood orange. I like to make cheesy, spicy kale chips in the dehydrator but I eat them so quickly. They’re almost more addictive than regular chips!

    I hope you are doing well. 🙂

  4. All the flavors and ingredients in this sound amazing! I’ve never tried kale chips-although I’ve always wanted too- but this seems like a great way to eat them!

    1. Thanks so much, Liz; hope you enjoy them. The grapes are perfect in there…they add a nice touch of sweetness! Enjoy your day.

    1. Thanks Al-hope you are well; great to hear from you! xooxo Have a fabulous day, darling! Hope to chat soon.