Roasted Kale is Healthful and Tasteful
The texture of potato chips and healthfulness of fresh kale? Yes, it is possible. And easy.
There is almost no food more nutrient packed and healthy for you as kale. This powerhouse of a leafy greens is high in fiber; high in calcium; rich in antioxidant vitamins A, C, and K; it’s a good source of key minerals; and rich in phytonutrients.
That’s all great, but healthFUL often means tasteLESS.
Not this time.
This recipe is one of my favorites because it’s extraordinarily simple, the texture of the roasted kale is very crunchy, and it requires almost no added products to the kale. The roasting process brings out the natural flavors and takes away much of the natural bitterness. Don’t believe me? Try it for yourself.
- 1 large head kale
- 2 tsp olive oil
- 1 large pinch kosher salt
- Preheat the oven to 400 degrees fahrenheit / 205 degrees celsius.
- Meanwhile, roughly chop the kale.
- On a baking sheet lined with parchment paper, place the kale. Evenly drizzle with olive oil and salt.
- Bake in the oven for 15 minutes. Serve immediately.
How to Not Screw It Up
- Less oil is more. In fact, if you have one of those olive oil misters, use it. It’s best to spread the least amount of olive oil over the great surface area. Otherwise, your crispy kale with turn out oily and mushy.
- I recommend the parchment paper lining on the baking sheet for two reasons: 1) clean up is super easy and 2) there is some evidence that suggests that aluminum should not be used at temperatures above 350 degrees. Let’s not undo the healthful benefits of kale by adding unwanted metals to our diet.