Easy Roasted Kale Recipe
Updated Mar 28, 2026
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If you’ve never made roasted kale before, you’re in for a simple and surprisingly satisfying side dish. With just a few ingredients and a hot oven, you can turn fresh kale into crisp, lightly browned leaves that serve as a snack, side, or topping.
Oven-roasted kale is one of our favorite healthy side dish recipes. You’ll never believe how great this tastes, and even your kids will like this easy kale recipe.
🔍 Quick Look: Roasted Kale
- Cook Time: 10-15 minutes
- Servings: 2-4
- Temperature: 375-425° F (190-220° C)
- Main Ingredients: Baby kale, olive oil, garlic, kosher salt, aged balsamic vinegar
- Equipment Needed: Salad spinner, paper towels, large bowl, large rimmed baking sheet, parchment paper, oven mitts.
- Texture: Light, crispy edges with tender centers
- Skill Level: Easy
- Key Tip: Dry kale completely before roasting
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Featured Comment: ⭐⭐⭐⭐⭐ Absolutely loved it! Kept wishing I had made more. Thank you guys, I will be eagerly looking for more of your recipes – Lucinda
Why This Roasted Kale Recipe Works
This roasted kale recipe is light, crisp, and full of flavor, making it a favorite healthy snack or easy side dish. Made with baby kale and just a few pantry staples, it’s perfect for home cooks looking to add more green to their plate, all without sacrificing taste.
- 🥬 High heat creates crispy edges without burning
- 🧂 Simple seasoning lets the natural flavor of kale shine
- 🔥 Even spacing prevents steaming
Top Tip from Dan
If your roasted kale isn’t crispy, it’s almost always because it was still damp. I always take an extra minute to pat it dry with a towel, this one step makes all the difference.
If you’re looking for more light recipes, try our tasty Swiss chard and potatoes, these gorgeous roasted rainbow carrots, our pickled beet salad with goat cheese, and this savory roasted fennel bulb recipe.
Table of Contents
Garlic Roasted Kale Ingredients
- 2 cups baby kale, chopped – These tender, smaller leaves cook up faster than mature kale and give the crispiest results with minimal prep. No need to deal with thick stems.
- For this kale recipe, you can use the regular variety; just be sure to remove the stems and chop the leaves after washing and rinsing.
- 2 cloves garlic, thinly sliced – Adds a savory bite that crisps up in the oven and infuses the kale with a rich, roasted aroma.
- 1 tablespoon extra-virgin olive oil – Helps the kale leaves roast evenly while adding a subtle, fruity flavor. Just a little olive oil goes a long way.
- 1 pinch kosher salt (or coarse salt), to taste – Enhances the flavor and helps draw out moisture to make those edges of leaves crisp up perfectly.
- 2 tablespoons aged balsamic vinegar – Adds a sweet, tangy depth that contrasts beautifully with the savory garlic and kale.
- Fresh black pepper (optional) – For a little added heat and complexity, freshly cracked pepper ties everything together.
Flavor Substitutions and Variations
- Garlic and Parmesan cheese
- Lemon zest and olive oil
- Red pepper flakes
- A dash of soy will give this roasted kale a savory flavor.
Optional Garnishes:
- Sprinkle of sesame seeds – Adds a nutty crunch.
- Garlic powder – Boosts the savory factor.
- Squeeze of lemon juice – Brightens the overall flavor.
- Lemon zest – Offers a pop of citrusy aroma.
- Red pepper flakes – Kicks up the heat if you’re in the mood.
How to Make Roasted Kale
Step 1: Prep the Kale
Wash kale thoroughly using a salad spinner, or rinse under cool water and dry with a clean kitchen towel or paper towel. Any remaining moisture will cause the kale to steam rather than roast.
Remove thick stems with kitchen shears or a knife. Tear or chop the kale leaves into large pieces, enough to crisp but not burn easily.
Step 2: Toss in Flavor
In a large bowl, combine chopped kale, sliced garlic, olive oil, and kosher salt. Toss until evenly coated.
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Step 3: Arrange and Roast
Spread kale mixture in a single layer on a large rimmed baking sheet lined with parchment paper. Place oven rack in the upper-middle position and heat oven to 350°F.
Drizzle or brush the kale with aged balsamic vinegar.
Step 4: Roast to Perfection
Roast kale for 10 to 15 minutes, until edges of leaves begin to brown and crisp. About halfway through, toss the kale pieces gently for even cooking.
Top Tips for Crispy Roasted Kale (Not Soggy)
If your roasted kale turns out soft or soggy, it usually comes down to moisture and airflow in the oven. Here’s how to fix it every time:
- Dry thoroughly – Any remaining moisture will cause the kale to steam rather than roast.
- Don’t overcrowd – Spread the kale in an even layer so hot air can circulate.
- Don’t overdo the oil – A light coating is all you need. Too much will make the kale soggy.
- Watch closely – Kale can go from perfectly crisp to overdone quickly.
👉 In my experience, this makes the difference between limp kale and crispy pieces.
How to Serve Roasted Kale
- Serve warm or at room temperature.
- Use as a crunchy salad alternative or garnish for soups.
- Store leftovers in an airtight container for up to 2 days.
We first started playing around with crispy kale chips after we had a bunch of leftover baby kale from making our Healthy Winter Vegetable Soup. Instead of letting the kale bunches go to waste, we fired up the oven and came up with this easy kale recipe.
We soon found out that roasted kale is not only a great garnish for all kinds of soup.
Recipe Questions and Answers
I love baby kale for its tenderness and ease, and there are no thick stems to trim. You can also use curly kale or lacinato kale (aka dinosaur kale), just be sure to chop and remove the tough kale stems.
Dry kale thoroughly after washing—use a salad spinner or blot with a paper towel. Spread in a single layer and don’t crowd the pan.
Oven-roasted kale needs 15 to 20 minutes in the oven, at a temperture of 375-425° F.
Cool completely and store in an airtight container at room temperature. Best eaten within 1–2 days for optimal crispiness.
Use Ingredients You Already Have
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Roasted Kale Recipe
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
- 2 cups baby kale, chopped
- 2 cloves garlic, thin slice
- 1 tbsp extra-virgin olive oil
- 1 pinch kosher salt, to taste
- 2 tbsp balsamic vinegar, qulaity aged
Instructions
- Preheat oven to 400° F.
- Toss first four ingredients together in a mixing bowl. Spread mixture, in a single layer, on a large rimmed baking sheet. Slather with balsamic vinegar.
- Roast in hot oven for 10 to 15 minutes, until kale begins to crisp. Remove from oven and serve immediately.
Notes
- Don’t overcrowd the baking sheet
- Thoroughly dry the leaves (pat dry with a paper towel)
- Don’t use too much olive oil (less is more for optimal crispiness)
- Remove the stems before roasting kale
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Updated from the original post of October 23, 2018
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Absolutely loved it ! Kept wishing I had made more.
Thank you guys,
I will be eagerly looking for more of your recipes.
We love kale and we used quite a bit of it. But what we haven’t done to it is roast it! We’ve roasted scads of veggies and think the flavor improves. We are definitely going to have to try your method.
I am not a health food fanatic as well but I do believe in a balance diet. I actually love kale so when I make it crisp like this, the kids enjoy it too. Love the colors on this.
I love kale, but have never found baby kale. Do you find that the stems are not as tough with the baby kale? I’m going to keep an eye out for it and try this recipe!