Crispy Oven Roasted Kale Recipes

BAKED KALE CHIPS

Baked Kale Chips image

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Provided by LucyDelRey

Categories Appetizers and Snacks Snacks Kids Quick and Easy

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg

CRISPY OVEN-ROASTED KALE

Crispy Oven-Roasted Kale image

Bake this Crispy Oven-Roasted Kale recipe from Food Network. With extra virgin olive oil, lime, Parmesan cheese and salt, it's a no-fuss veggie side.

Provided by Food Network

Categories side-dish

Time 30m

Yield about 4 servings

Number Of Ingredients 5

Ingredients

2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
2 tablespoons extra-virgin olive oil
Salt
1/2 a lime
Parmesan wedge

Steps:

Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE

Barefoot Contessa's

Make and share this Barefoot Contessa's "Foolproof" Crispy Roasted Kale recipe from Food.com.

Provided by carrie sheridan

Categories Vegetable

Time 30m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 lbs curly kale or 2 bunches curly kale
1/4 cup spitiko olive oil
2 teaspoons kosher salt
1 -2 teaspoon fresh ground black pepper
1 teaspoon fleur de sel

Steps:

Preheat the oven to 350 degrees.
Arrange 3 oven racks evenly spaced on the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear leaves in half.
Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl and put the kale back in the bowl.
Toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.
Divide the kale among 3 sheet pans or roast them in batches.
If you put too much kale on one pan, it will steam rather than roast and will never become crisp.
Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

CRISPY KALE

Crispy Kale image

Provided by Joan Nathan

Categories easy, quick, appetizer

Time 20m

Yield 6 to 8 servings as a finger food, snack or side dish

Number Of Ingredients 4

Ingredients

1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
3 to 4 tablespoons olive or vegetable oil
3 to 4 cloves garlic, minced
Kosher salt, to taste

Steps:

Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams

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