Ina Garten Crispy Roasted Kale Recipe

If you’re looking for a light and flavorful way to enjoy greens, Ina Garten’s Crispy Roasted Kale is a must-try. This quick and easy recipe transforms humble kale into a crunchy, savory snack or side dish. It’s naturally healthy, requires minimal ingredients, and comes together in under 20 minutes. Perfect on its own or as a topping for soups, grains, or eggs.

What Is Ina Garten’s Crispy Roasted Kale?

Ina Garten’s crispy kale is a no-fuss, oven-roasted version of kale chips. It involves tossing fresh kale leaves with olive oil, salt, and pepper, then baking until crisp and slightly browned around the edges. The result is light, airy, and deliciously crunchy with a rich, roasted flavor.

Other Ina Garten Recipes

• Ina Garten Tomato Feta Salad
• Ina Garten Tomatoes & Burrata
• Ina Garten’s Crusty Baked Potatoes
• Ina Garten Eton Mess

Reasons to Try Ina Garten’s Crispy Kale

• Ready in minutes – Great for quick snacks or weeknight sides
• Naturally gluten-free and low carb – Perfect for healthy eating
• Packed with nutrients – High in fiber, vitamins A, C, and K
• Requires only a few ingredients – Simple pantry staples
• Customizable with seasonings – Adapt flavors to your liking
• Pairs well with many meals – From breakfast to dinner
• Satisfies chip cravings – With fewer calories and guilt

Ingredients Needed to Make Ina Garten’s Crispy Roasted Kale

• 1 large bunch of curly kale
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Optional: garlic powder, chili flakes, or grated Parmesan

Instructions to Prepare Ina Garten’s Crispy Roasted Kale

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Kale

Wash the kale thoroughly and dry it very well—moisture prevents crisping. Strip the leaves from the tough stems and tear into large, bite-sized pieces.

Step 3: Toss with Oil and Seasoning

Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Massage the oil into the leaves to coat them evenly without soaking.

Step 4: Arrange and Roast

Spread kale in a single layer on the baking sheet. Avoid overcrowding for even crisping. Bake for 12–15 minutes, tossing halfway through, until the edges are slightly browned and the leaves are crisp.

Step 5: Cool Slightly and Serve

Let the kale cool in the pan for a few minutes—it will crisp up more as it rests. Serve immediately or store for later use.

What to Serve With Ina Garten’s Crispy Kale

• Roast chicken or salmon – Adds crunch to rich main dishes
• Fried or poached eggs – For a savory, textured breakfast
• Grain bowls – A great topping for quinoa or brown rice
• Soups and stews – Use as a garnish for added depth
• Pasta dishes – Sprinkle on top for texture and color
• Smoothie bowls – A surprising but crunchy topping
• Sandwiches and wraps – Adds a savory layer of crunch

Expert Tips for Mastering the Recipe

• Dry kale completely – Any water left will steam instead of crisp
• Don’t use too much oil – A light coating is all you need
• Watch closely while baking – Kale can burn quickly in the final minutes
• Use curly kale for best texture – Holds oil and crisps well
• Massage the leaves gently – Helps evenly distribute oil and flavor
• Bake in batches if needed – Overcrowding leads to uneven results
• Add toppings right after baking – Parmesan or seasoning will stick better

Variations of the Recipe

• Add chili flakes or cayenne – For a spicy version
• Sprinkle with smoked paprika – Adds warmth and depth
• Use sesame oil and seeds – For an Asian twist
• Add lemon zest – Brightens the roasted flavor
• Try flavored salts – Like truffle or herb-infused
• Include nutritional yeast – For a cheesy, dairy-free flavor
• Make cheesy kale chips – Add grated Parmesan during the last few minutes

How to Store Leftovers

• Cool completely before storing – Prevents sogginess
• Use an airtight container – Keeps them crisp for up to 2 days
• Avoid plastic bags – May trap moisture
• Store at room temperature – Do not refrigerate
• Add silica packet if available – Helps absorb excess moisture
• Refresh in the oven briefly – If chips go soft
• Label and date the container – Use within a couple of days for best quality

How Do I Reheat Ina Garten’s Crispy Kale?

• Use a low oven – 300°F (150°C) for 5–7 minutes, to revive the crunch
• Avoid the microwave – It will make the kale soggy
• Spread in a single layer – Reheat evenly without burning
• Watch closely – Kale reheats quickly
• Let cool before serving – Allows crispiness to return fully
• Skip reheating if still crisp – Only reheat if chips have softened
• Add a pinch of fresh seasoning – Revives flavor as well as texture

Nutritional Value (per serving)

• Calories: 120
• Carbohydrates: 6g
• Protein: 4g
• Fat: 8g
• Fiber: 2g
• Sugar: 1g
• Sodium: 180mg

FAQs

How do I make kale crispy in the oven?

To make kale crispy, dry the leaves thoroughly, massage with a small amount of olive oil, and roast in a single layer at 350°F until the edges are browned and crisp.

Can I use pre-cut bagged kale for roasting?

Yes, but remove any thick stems and large pieces. Fresh, whole-leaf kale typically yields better texture and flavor when roasted.

Why does my roasted kale turn out chewy instead of crispy?

Kale turns chewy if it’s not dried properly or if it’s overcrowded on the baking sheet. Ensure the kale is well spaced and moisture-free before roasting.

How long do crispy kale chips stay fresh?

Crispy kale chips stay fresh for up to 2 days when stored in an airtight container at room temperature. Let them cool completely before sealing to preserve their crunch.

Final Words

Ina Garten’s Crispy Roasted Kale is proof that healthy eating doesn’t have to be boring. With a little oil, the right temperature, and some attention to detail, kale becomes a crispy, addictive treat that’s good for your body and tastes amazing.

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