No. 5: Crispy Roasted Kale

I have stayed away from the kale bandwagon.

"But it's the vegetable of the year!" you say. "It's so good for you! It has something like a month's worth of nutrients!"

I admire people who make kale quinoa bowls for lunch and add it to their green smoothies. That is awesome. Really. Keep doing it. You rock.

But I see kale and I just think work. Those greens don't like to play nice. You have to soak them into submission, or burn them to a crisp in the oven. I haven't found a way to eat it that makes me want to keep making it.

But then I saw Ina's Foolproof recipe for kale, and we all know I do trust her completely.

Plus, Mr. McCormick and I needed a healthy snack to stay away from all that holiday biscotti still lurking in the kitchen.

Thus began my kale odyssey.

Crispy Roasted Kale


2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel*

*In our case, Kirkland brand pure sea salt

To make

Preheat the oven to 350 degrees.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large 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.

Kale in bowl

Toss the kale with the olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Divide kale among 3 sheet pans or roast in batches. If you put too much kale on one pan it will steam rather than roast and will never become crisp.

Kale in pan

(I took the Contessa's word and had the kale nice and spread out.)

Roast for 15 minutes until crisp. Sprinkle with fleur de sel and serve hot.

The results

It's not bad! The salty crispy goodness is a perfect substitute to french fries or popcorn.

Finished Kale

(Is this what it looks like when you do it? I hope so.)

My only future adjustments might be a tad less oil and salt. Another good reason to keep making it and keep practicing!

For all my uncertainty about kale, we finished this bowl pretty quickly!

Questions & Comments

A couple people had questions regarding this recipe.

Was the kale bitter after roasting?

No! Salty and crispy, with a light and airy texture. But no bitterness. Then again, it could have been the huge amount of salt I added.

Is it crunchy like potato chips?

Quite crunchy, but very thin. Not much substance to each chip. You will need to wipe your hands off on your jeans/napkin though due to the salty, oily goodness.

Check out a full index of recipes here
Send me your thoughts, comments and ideas at

Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina