Crispy Roasted Kale

Easier and less messy than homemade kale chips, this recipe is a hit with all ages.
Serves 4

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


  1. 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.
  2. Combine first four ingredients in a large plastic bag.  Shake to coat.
  3. 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.
  4. 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.


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