Roasted kale is a delicious way to enjoy this nutritious vegetable.
Lightly seasoned with oil and garlic, the leaves get a baked-in flavor and the edges become lightly charred and crispy with a smoky flavor.
Perfect served as a low-carb chip with your favorite dips or just as a healthy snack.
Easy Roasted Kale
- Roasted kale is super easy to make.
- Kale becomes crispy when roasted, and adds a satisfying crunch to so many dishes.
- Roasting kale enhances the natural flavor of kale for a delicious and savory dish.
- Kale is known for its nutrient value, and serves as a healthy snack or side dish.
3 Main Ingredients!
Kale: Choose full heads with intact leaves that are firm and smell fresh. Wash, dry, and pull away the leaves from the tough stalks.
Oil: Olive oil is bright and herby in taste, and allows the natural flavor of kale to shine. Flavored oils like rosemary or chili oil are fun to experiment with. Leftover bacon grease is an economical way to add deep smoky flavor to roasted kale if you have it.
Seasonings: Play with the seasonings. Add more or less garlic powder, or experiment with a dash of cayenne or red pepper flakes for a pop of baked-in color.
Variations: Sprinkle a little malt vinegar or sea salt over roasted kale before serving. Roast kale and serve as an appetizer with a creamy vinaigrette drizzle.
How to Make Roasted Kale
- Preheat oven.
- Place prepared kale leaves on a baking sheet, drizzle with oil, and sprinkle on seasonings.
- Roast until edges are crisp and kale is tender, stirring halfway through.
How to Serve Roasted Kale?
Why buy kale chips when you can make your own and season them any way you want?
Whole leaves of roasted kale can be used an elegant base for shrimp scampi or an Asian beef stir fry. Serve it as a side dish to grilled chicken breasts.
Crumble up pieces of roasted kale and use them as a crunchy topping for soups or salads.
Leftover Roasted Kale
Keep leftover roasted kale in a covered container at room temperature for up to two days. For best results, re-crisp kale pieces under the broiler or in the air fryer.
Low Carb Chips & Dips
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Roasted Kale
Equipment
Ingredients
- 2 large bunches of kale about 1 pound
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Wash and dry the kale. Remove the leaves from the stalk and tear into large pieces.
- Place the kale leaves on a large rimmed baking sheet and drizzle with oil. Season with garlic powder, salt and pepper. Toss well to coat.
- Roast for 12-15 minutes, stirring halfway through.
- Season with additional salt and pepper to taste and serve warm or chilled.
Notes
- You should have about 10 cups kale leaves once the stems are removed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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