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Garlic Roasted Kale © Jeanette's Healthy Living

Garlic Roasted Kale

Course gluten-free, vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 10 ounces kale leaves ~ 1 large bunch or 18 cups, torn into bite size pieces
  • 2 tablespoons extra virgin olive oil
  • 1/2-3/4 teaspoon kosher salt depending on your taste
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sherry vinegar optional


  1. Preheat oven to 425 degrees. Combine kale leaves, olive oil, salt, and garlic powder in a large bowl and toss well to coat all the leaves. Spread in a single layer on baking sheets lined with Silpat, foil or parchment paper. You will probably need two large baking sheets. Bake for 7 minutes. Remove from oven and remove any crispy pieces. Toss the remaining kale leaves on the baking sheet and spread in single layer. Continue baking another 5 minutes. Once again, remove from oven and remove crispy pieces. If any pieces need to be crisped up more, return them to the oven for another few minutes. Sprinkle with sherry vinegar just before serving, if desired (kale will not be ask crisp if you do this).