Crispy Roasted Kale

Name: Crispy Roasted Kale
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 bunch curly kale, chopped and thoroughly pat dry; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; ¼ teaspoon garlic powder; 2 tablespoons grated parmesan cheese (or nutritional yeast)

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If you love a simple, healthy side that delivers big flavor with very little effort, this Crispy Roasted Kale is about to become your new go to. The kale roasts into delicate, crunchy pieces with golden edges and a savory garlic finish that makes it impossible not to snack on right from the pan. It is the perfect balance of crisp texture and earthy flavor, and the whole batch cooks in just a few minutes.

Crispy roasted kale made with olive oil, garlic, and parmesan. A quick and healthy side dish that bakes into perfectly crunchy, flavorful pieces. | aheadofthyme.com

Roasting kale is one of those winter friendly kitchen tricks that turns an everyday vegetable into something special. A little olive oil, a gentle massage, and a short time in the oven are all you need to create a surprisingly addictive sheet pan side. Whether you are serving it with weeknight meals, adding a green dish to a holiday spread, or snacking by the handfuls, it is quick, wholesome, and naturally flavorful.

This recipe was inspired by our Kale Chips, and it pairs beautifully with cozy and simple mains like Baked Chicken Drumsticks, Butternut Squash Lentil Soup, or Creamy Tomato Pasta.

Why You'll Love This Recipe

Perfect crisp texture. Roasting kale at the right temperature gives you deliciously crispy pieces with lightly toasted edges. The texture feels like a cross between kale chips and a warm side dish, making it fun, flavorful, and surprisingly snackable.
Fast and effortless. With only a few ingredients and minimal prep, this side dish comes together in about 20 minutes. It is ideal for busy weeknights when you want something fresh and healthy without extra fuss.
Flexible flavor options. You can add parmesan or nutritional yeast, sprinkle it with chili flakes, toss in lemon zest, or adjust the seasonings to match any meal. Roasted kale is easy to customize while keeping the same quick cooking method.
Healthy and wholesome. Kale is naturally packed with vitamins and fiber, and roasting it with olive oil keeps it simple, nourishing, and naturally gluten free. It is a great way to add greens to your dinner menu in a warm and comforting way.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
Air Fryer Kale
Expert Tip: Dry the kale completely for maximum crispness
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Dinner Ideas
FAQ
More Kale Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this easy Crispy Roasted Kale, you will need the following ingredients (see recipe card below for quantities):

curly kale - Curly kale works best because the sturdy leaves crisp beautifully in the oven. Remove the hard stem form each kale leaf and chop the leaves into even pieces for the most consistent texture. Lacinato or dinosaur kale can work, but the pieces will roast faster since the leaves are flatter.
olive oil - Helps the kale crisp and prevents it from drying out. Extra virgin olive oil adds more flavor, but any light tasting oil such as avocado oil works as a substitute.
salt - Essential for seasoning and balancing the earthy flavor of the kale. Regular fine salt works well, but you can finish the roasted kale with a pinch of fleur de sel for a more delicate, gourmet touch.
ground black pepper - Adds gentle heat and depth. Freshly cracked pepper has the best flavor, but pre ground pepper works perfectly too.
garlic powder - Gives the kale a warm savory flavor without adding moisture. Granulated garlic also works and produces a similar taste.
parmesan cheese or nutritional yeast - Parmesan adds a salty cheesy finish and melts slightly on the warm kale. Nutritional yeast is the best dairy free alternative and still adds a cheesy flavor with a nutty twist.

Equipment

You will also need measuring cups and spoons, a large mixing bowl, a baking sheet, parchment paper for easy cleanup, and tongs or a spatula for tossing.

Instructions

Season the kale. In a large mixing bowl, add kale, oil, salt, pepper, and garlic powder. Use your hands to massage the kale for 1-2 minutes until coated evenly and slightly softened.

Bake. Spread the kale leaves in a single layer on a parchment lined baking sheet. Bake in a 325°F preheated oven for 15-18 minutes, tossing once halfway through, until crispy but not browned. Watch closely in the final minutes to prevent burning.

Finish with cheese. Remove from the oven and immediately sprinkle with parmesan or nutritional yeast.
Serve. Serve immediately as a festive side or crunchy snack.

Air Fryer Kale

Preheat air fryer to 350°F (175°C). Place seasoned kale in the basket in small batches to avoid overcrowding. Cook for 6-10 minutes, shaking the basket halfway. Check early since kale crisps quickly. Sprinkle with parmesan before serving.

Expert Tip: Dry the kale completely for maximum crispness

Any leftover moisture will cause the kale to steam instead of roast, which keeps the leaves soft instead of crisp. Spread the chopped kale on a clean kitchen towel or use a salad spinner to remove all moisture before adding the oil. This one simple step makes a huge difference in achieving those crunchy, golden edges.

More Tips and Tricks

Massage the kale well. Rubbing the oil into the kale helps soften the leaves and ensures every piece roasts evenly.
Avoid overcrowding. Spread the kale in a single layer across the baking sheet so the pieces crisp instead of steaming. If needed, use two pans.
Watch closely at the end. Kale can turn from perfectly crisp to burned within a minute. Keep an eye on it during the last few minutes for the best texture.
Use parchment for easy cleanup. The kale gets extra crispy and lifts off easily with parchment paper, which also keeps the baking sheet spotless.
Add cheese right away. Sprinkle parmesan or nutritional yeast over the kale while it is still warm so it melts slightly and sticks to the leaves.

Recipe Variations

Spicy roasted kale. Add chili flakes or cayenne pepper for a little heat.
Lemon garlic kale. Add lemon zest and a squeeze of fresh lemon juice before serving.
Smoky roasted kale. Add smoked paprika for deep, warm flavor.
Everything seasoning kale. Toss with everything bagel seasoning for a savory, crunchy finish.
Parmesan crisp kale. Add extra parmesan for a more cheesy, snack like texture.
Nutritional yeast version. Keep it dairy free while still adding a savory, cheesy flavor.
Balsamic roasted kale. Drizzle a little balsamic vinegar over the warm kale right after it comes out of the oven for a sweet tangy finish.
Kale and veggie mix. Add roasted vegetables such as broccoli, cauliflower, or even spinach for a mixed green side dish.
Kale bowl topping. Serve roasted kale over rice or quinoa bowls for extra crunch and earthy flavor.

Storage

How to Store

Store cooled roasted kale in an airtight container for up to two days. It will soften slightly, but you can crisp it back up in the oven or air fryer.

How to Reheat

Reheat on a baking sheet in a 300°F oven for 3-5 minutes until crisp again (or 1-2 minutes in the air fryer). Avoid microwaving because it softens the kale.

How to Freeze

Freezing is not recommended because the leaves will lose their crispness and become soft when thawed.

How to Serve

Crispy roasted kale adds a flavorful, crunchy pop to almost any meal. It works as a warm green side, a healthy snack, or a topping that adds texture and color. Serve it with weeknight dinners, holiday mains, or cozy soups for an easy extra layer of flavor.

These are my favorite dishes to serve with roasted kale:

Dinner Ideas

For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.

60 Easy Dinners

FAQ

Can I roast kale in the oven?

Yes, roasting kale in the oven is one of the easiest ways to transform it into a crisp, savory, and lightly browned side dish.

Why is my roasted kale not crispy?

The most common reason kale does not crisp is moisture. If the leaves are even slightly wet when they go in the oven, they will steam instead of roast. Overcrowding the pan can have the same effect since the heat cannot circulate around the leaves. Make sure the kale is very dry, tossed well with oil, and spread in a single layer. Lower oven temperatures can also prevent crisping, so check that your oven is fully preheated to 325 F.

Can I make roasted kale without oil?

A little oil helps the kale crisp, keeps the edges from burning, and improves the flavor. You can reduce the oil if you prefer, but completely oil free kale will turn dry and papery rather than crunchy. If you want to keep it lighter, try using a spray bottle to lightly mist the kale with oil instead of drizzling.

How do I keep roasted kale from burning?

Kale cooks quickly, so it is important to watch it during the last few minutes. Bake it at 325 F, toss halfway, and keep an eye on the color. The kale should look crisp and slightly toasted but not brown. Ovens vary, so you may need to reduce the time by a minute or two if yours runs hot.

Can I use baby kale instead of curly kale?

Baby kale is more tender and will crisp much faster, often in less than 10 minutes. Because the leaves are thinner, they are more likely to burn, so check them often. Curly kale is the best option for even baking and sturdy, crunchy texture.

Is roasted kale healthy?

Yes, roasted kale is a nutrient dense side dish rich in vitamins A, C, and K. It is naturally low carb, gluten free, and packed with fiber. Using olive oil adds healthy fats and helps the greens roast evenly. You can adjust the seasonings to keep it dairy free or reduce salt based on your preferences.

What are common mistakes when roasting kale?

The most common mistake is not drying the kale thoroughly before adding oil. Even a little moisture will cause the leaves to steam instead of crisp, which results in soft or soggy pieces. Overcrowding the baking sheet can create the same issue because the heat cannot circulate around the leaves. Using too much oil can also weigh the kale down and prevent crisping. Another mistake is roasting at a very high temperature, which can burn the thin edges quickly. It is also easy to forget that kale cooks fast, so it is important to watch closely during the last few minutes. With dry leaves, enough spacing, and the right temperature, the kale becomes perfectly crisp.

What is the tastiest way to eat kale?

One of the tastiest ways to enjoy kale is roasting it until the leaves turn crisp and lightly golden. The texture becomes light and crunchy, making it easy to eat straight from the baking sheet. If you want kale that feels satisfying, flavorful, and snackable, roasted kale is hard to beat.

Is kale still a superfood?

Yes, kale is still widely considered a superfood because it is packed with nutrients, fiber, and antioxidants while remaining low in calories. It contains significant amounts of vitamins A, C, and K, along with minerals like calcium and potassium. Kale also offers plant based phytonutrients that support overall health. Its versatility makes it easy to incorporate into different meals, whether roasted, blended into smoothies, tossed into salads, or added to soups. Roasting kale actually makes it easier to eat more of it because the leaves shrink and develop a savory, crispy texture. It remains one of the most nutritious greens you can add to your weekly menu.

More Kale Recipes

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