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Roasted Kale

Roasted kale transforms this humble leafy green into crispy, addictive snacks that rival any store-bought chip. With just a drizzle of oil, seasonings, and 20 minutes in the oven, you'll have a healthy, crunchy treat that tastes far better than it has any right to.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large bunch fresh kale about 10 ounces, stems removed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for heat

Equipment

  • Two large baking sheets
  • Paper towels or a clean kitchen towel
  • A sharp knife for chopping
  • A large mixing bowl
  • Measuring spoons
  • An oven thermometer (optional but helpful)

Method
 

  1. Preheat your oven to 300 degrees Fahrenheit and let it preheat for at least 5 minutes.
  2. Rinse your kale under cool running water and pat it completely dry with paper towels or a clean kitchen towel.
  3. Hold each kale leaf at the base and strip the leafy part away from the tough center stem using your fingers or a knife. Tear the leaves into roughly 2 to 3 inch pieces.
  4. Place your kale pieces in a large mixing bowl and drizzle with olive oil. Sprinkle in the sea salt, garlic powder, black pepper, and red pepper flakes if using, then toss everything together with your hands until each piece is lightly coated.
  5. Arrange the kale in a single layer across two baking sheets, making sure pieces don't overlap too much.
  6. Place both baking sheets in the preheated oven and set a timer for 15 minutes.
  7. After about 8 to 10 minutes, gently stir the kale and rotate the baking sheets if your oven has hot spots.
  8. At 15 minutes, pull out a piece and taste it once it cools slightly. If it bends easily, roast for another 2 to 3 minutes; if it snaps and crumbles, it is done.
  9. Spread the roasted kale on clean baking sheets or a wire rack and let it cool for 5 minutes before serving.

Notes

The difference between crispy kale chips and burnt kale is just 2 to 3 minutes, so start checking at 15 minutes and don't step away from the oven during the final stretch.