Crispy Roasted Kale
Easier and less messy than homemade kale chips, this recipe is a hit with all ages.
3 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. garlic salt or seasoned salt
1 1/2 pounds kale, stems removed, and torn into pieces*
2 tsp balsamic vinegar
- Arrange oven racks in center and lower third of oven. Preheat to 425 degrees. Place 2 large jelly-roll pans in the oven for 5 minutes.
- Combine first four ingredients in a large plastic bag. Shake to coat.
- Divide kale evenly between hot pans, spreading to separate leaves. Bake for 7 minutes. Stir and rotate the pans. Bake 5 more minutes or until the edges of the leaves are crisp.
- Drizzle with vinegar and serve immediately.
*For an easy shortcut, use a bag of pre-cut and washed kale. Then in Step 2, just open the bag and pour in the oil, salt, and garlic salt.