Photo: Jonny Valiant; Styling: Deborah Williams
Total Time
24 Mins
Yield
4 servings (serving size: about 2/3 cup)

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

How to Make It

Step 1

Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.

Step 2

Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

Step 3

Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Peprich's Review

jaguar28
July 05, 2014
Excellent! Very easy and delicious. Great way to eat healthy.

jodioschmidt's Review

JenniferM
June 15, 2014
I'm not a big kale fan but I really like this recipe. I've made it a couple time and found I need to cut back on the cook time (burnt a batch to ash). Even my kids liked this one (and they hate kale). This is part of our regular veggie rotation now

jmeleeS's Review

Acbefg
May 13, 2014
Not horrific, but not a recipe we would make again. The kale flavor was lost in this recipe - some of the pieces became "char" flavored (so my husband didn't eat it at all) and while the kale "dissolved" pleasantly on the tongue, it just tasted like salt in the end. All the garlic and vinegar flavor and especially the flavor of the kale was missing in this one. I think those that like it, like kale chips because essentially that's what this recipe makes. Quick & easy, but just "missing" flavor for us - not a recipe we will be making again.

anncfd's Review

jmeleeS
May 04, 2014
Yummy!

kherman's Review

GatewayCook
April 07, 2014
I must have done something wrong. I think it's burnt as opposed to crispy. I wouldn't put it in an oven over 400, and really watch it.

Acbefg's Review

IlissaS
June 21, 2013
Shocked how good this. I don't care much for kale, but this is outstanding.

jaguar28's Review

kherman
April 27, 2013
I agree - too crispy, but still interesting. I made double portion with first four ingredients - separated them - the first I prepared as the recipe said, but only baking for 4 minutes. That was plenty. The second I sauteed for five minutes and it was way more delicious. Would make the sauteed again sans vinegar anytime with a 5-Star rating.

ChezMojos's Review

MLSMN1
March 03, 2013
Followed gatewaycook's suggestion for modification and used a little sesame oil with red pepper flakes and finished with rice wine vinegar. it was really good! Definitely will make this again.

GatewayCook's Review

mmmanders
March 02, 2013
This was delicious and such a treat with kale! I will say that it's wonderful as-is, but even better if you sub 1/2 the olive oil with sesame oil, add some ground red pepper, and toss with seasoned rice vinegar instead of the sherry vinegar. I've experimented quite a bit, and don't recommend subbing lime juice and adding ancho chili powder (just sayin:)...

JenniferM's Review

ABMerkow
February 21, 2013
Love this! My kids love it, too, and call these "kale chips". I have made it several times and never added the vinegar...it is pretty good without that last touch.