Crispy Kale

July 6, 2012 | 1 Comment

Crispy Kale

I love kale, and took the opportunity to plant it in just about every garden bed this year.  It is now thriving, and we eat it almost daily, sauteed, with grains, in salads, and in soups or stews.

Kale in Garden

Kale has an amazing amount of fiber and is packed full of calcium, and tons of vitamins and minerals. Needless to say, every chance I get, I am introducing it in new ways to my girls.

Kale on Sheet Tray

It is amazing, kale is supposed to help eye site, but it looks to me like every time we cut leaves, 2-3 grow to  full size the next day.

Kale Sheet Tray

My girls and I were hungry after our second breakfast so we had a third breakfast of roasted broccoli, and we were still hungry. I looked out at our garden, saw and abundance of dark leafy greens, glanced at some kale and thought, how can I make it into a snack? Crispy kale popped into my mind. In the past I have burned batches of kale, so I am extra careful to set the timer, not get distracted, and stay close to the oven, when the kale is in. Here is the super easy way I make crispy kale.


Crispy Kale
Recipe type: Snack
Author: Jillian
  • Kale
  • Pinch of kosher salt
  • 2 grinds of black pepper
  • Olive oil or grape seed oil
  1. Pick kale, or purchase from the store
  2. Preheat oven to 375 degrees F.
  3. Wash, and dry kale completely
  4. Snip, or tear kale into bite sized pieces
  5. Place on parchment or Silpat lined sheet tray
  6. Spray oil onto kale
  7. Sprinkle salt and grind pepper
  8. Place in oven for 7-8 minutes, checking frequently after 7 minutes.
  9. Eat over plate or table(it becomes very crispy and crumbly)

One Response so far.

  1. Dara Weyna says:

    We will be eating lots of crispy kale when you visit…we have tons of it in our garden!!

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