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.

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)

Description

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

Ingredients

Scale

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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Instructions

Preheat oven to 325°F. Line a large baking sheet with parchment paper.
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.
Spread the kale leaves in a single layer on the prepared baking sheet. Bake for 15-18 minutes, tossing once halfway through, until crispy but not browned. Watch closely in the final minutes to prevent burning.
Remove from the oven and immediately sprinkle with parmesan or nutritional yeast.
Serve immediately as a festive side or crunchy snack.

Notes

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

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.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dishe
Method: Bake
Cuisine: American