Crispy Roasted Kale Recipes

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.

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.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it's okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
• Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
• Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

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.

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.

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.