Toasty Kale with Garlic Lemon (Printable)

Crispy oven-baked kale tossed in garlic, olive oil, and lemon zest for a savory, healthy side.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale (approximately 7 oz), stems removed, leaves torn into bite-sized pieces

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon garlic powder
06 - Zest of 1/2 lemon

→ Optional Garnishes

07 - 2 tablespoons grated Parmesan cheese (omit for vegan option)
08 - Pinch of chili flakes

# How-To Steps:

01 - Set the oven to 300°F and line a baking sheet with parchment paper.
02 - Wash the kale leaves thoroughly and dry completely. Tear into bite-sized pieces, discarding tough stems.
03 - Toss the kale with olive oil, sea salt, black pepper, and garlic powder in a large bowl until evenly coated.
04 - Spread the kale in a single layer on the prepared baking sheet.
05 - Bake for 12 to 15 minutes, turning once halfway through, until the kale is crispy but not browned.
06 - Remove from oven, sprinkle with lemon zest, and add Parmesan cheese and chili flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • Crispy, addictive texture that feels like a snack rather than eating your vegetables.
  • Ready in 25 minutes with almost no hands-on time once it hits the oven.
  • Works perfectly vegan or dressed up with Parmesan depending on your mood.
02 -
  • Moisture is the enemy—wet kale will steam rather than crisp, so that drying step isn't optional.
  • The oven temperature matters; too high and the edges blacken while the middle stays soft.
03 -
  • Tear the kale into fairly uniform sizes so everything crisps at the same rate.
  • Don't crowd the baking sheet—give each piece room to breathe or you'll end up with some crispy bits and some chewy ones.

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