Roasted Purslane Chips are crisp, delicate, nutritious, and easy to make. They are roasted in the oven and all you need is fresh purslane, olive oil, and kosher salt.
Estimated reading time: 4 minutes
Table of contents
Roasted Purslane Chips
Hi Everyone, move over kale chips, there’s a new plant-based, oven-roasted chip in town!
I have not seen purslane chips anywhere on the internet before this blog post so perhaps this is the first!
Purslane is a plant that I find very inspiring – I know, I know, I get excited about many plant-based ingredients but it’s nutritional content, the fact that it’s a succulent and that it’s most often considered a weed in by many when it’s so delicious and nuanced in flavor – all these things combined make me just root for this plant and think about all the ways I can appreciate it and showcase to everyone how wonderful it truly is.
I love that this superfood plant can be made into a healthy snack.
We have put our purslane-related recipes into one post along with more information about purslane.
As more purslane recipes are added to the blog, we will add them to the post.
*make sure you have a positive ID on the purslane if you are new to the plant, I link to a field guide that I use for foraging wild edibles. I also use the Picture This app for plant identification.
I link (affiliate link) to the foraging guide that I use, Northeast Foraging, in the recipe link card below at the end of the post.
- 8 ounces purslane, clean, damaged or rotten leaves removed
- 2 teaspoons olive oil
- 1/4-1/2 teaspoon kosher salt
- optional seasonings of your choice
- measuring spoons
- salad spinner
- 2 sheet pans
- 2 silicone baking mats
- oven mitts
- plate or bowl, for serving
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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- Preheat your oven to 325 degrees F. Arrange the prepared purslane evenly spread out on two baking sheets. Drizzle the olive oil and sprinkle the salt over the purslane. Using your clean hands, evenly massage (coat) the purslane with the oil and salt making sure to arrange it evenly spaced out.
- Bake for 15-20 minutes, tossing halfway in between. If there are pieces that are done, remove them to a plate. Bake any remaining pieces a few minutes more until they are done. When they are done sprinkle with optional pepper. Enjoy!
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Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
Pyrex Smart Essentials 8-Piece Mixing Bowl Set
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
Aozita 17oz Glass Olive Oil Bottle - 500ml Dark Brown Oil & Vinegar Cruet with Pourers and Funnel - Olive Oil Carafe Decanter for Kitchen
OXO Good Grips 12-Inch Tongs With Nylon Heads
OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
AmazonBasics Silicone Baking Mat Sheet, Set of 2
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 522mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!