Kale is a true “super food” packed with vitamins and minerals, including lots of bone healthy calcium. Roasting kale is a super quick, super easy way of incorporating greens into your dinner. It’s even delicious on its own as a snack. Lil’ L loves it, and hopefully other kids will do too!
Preparation time: 5 minutes
Cooking time: 5-10 minutes
Method
- Preheat the oven to 180C / 350F / Gas 4.
- Wash the kale and remove all the thick stalks (these have a bitter taste). Tear into crisp/chip size pieces.
- Thoroughly dry the kale, using a salad dryer or kitchen paper. It is important to ensure the kale is dry otherwise it won’t crisp up.
- Lightly spray a baking sheet with olive oil. Spread the kale out on the sheet in a single layer, lightly spray with oil and sprinkle with sea salt. We also like to sprinkle on some unrefined sugar, which makes the kale taste like Chinese crispy seaweed!
- Place the sheet in the oven and roast for 5 minutes or so. The time it takes to cook will depend on the size of the kale pieces. Keep an eye on it! My kale tends to come in bags of small pieces and takes about 5 minutes. After 2½ minutes, I give the kale a little mix up as I find the kale on the outer edges of the tray cook quicker than those in the middle. The kale is ready when you shake the sheet and it makes a ‘swooshing’ sound. Alternatively, you can try a piece to check whether it’s ready. If the kale has turned brown, it’s burnt!
A short video of American blogger Kath making crispy kale (aka “kale chips”) can be found here.
Print 
PDF
We do indeed call them kale chips here…which I love. I find kale in a soup makes a great hearty addition. I have actually started using it in place of lettuce for sandwiches, as I find I much prefer the flavor and texture.