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Baked Kale Almond Garlic

Garlic Baked Kale

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 2 1x


This garlic baked kale makes the perfect crispy savoury snack that you can indulge in practically guilt-free. Stored well, it will keep for a few days.

The default recipe makes 2 snack-sized portions


  • 50g (1.75 oz) kale (weight excluding stalk)
  • 2 tsp olive oil
  • 2 cloves garlic, very finely sliced
  • 1 tsp flaked/sliced almonds


  1. Preheat the oven to 150C/300F
  2. Wash the kale and then drain well. Place in between some sheets of kitchen/paper towel to remove as much moisture as you can – it should be as dry as possible before baking
  3. Strip the kale leaves from the stem and discard the stem. Chop into bite sized pieces and then spread out on a baking tray. Make sure pieces aren’t stacked on top of each other. 
  4. Drizzle over the olive oil and scatter over the garlic and almonds. Use your hands to toss everything together evenly.
  5. Place in the oven for 20 minutes. Keep an eye on it. It’s cooked when the pieces have turned dark green and there is a little browning on the edges. It should also be very crispy (as it will soften a little as it cools, so make sure it’s crisp when fresh out of the oven). 
  6. Season the baked kale to taste and then serve immediately or transfer to sealed jars with a little rice in the bottom. 


The rice in the jars will help to remove any moisture from the kale, keeping it fresh for longer. You can keep this kale for up to 4 days (although it’s best and most crispy on the same day as baking). 

You can substitute the almonds for other toppings such as chilli flakes, spices such as paprika or cumin, or some grated parmesan.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1
  • Calories: 80
  • Fat: 6.5g
  • Carbohydrates: 3g
  • Protein: 3g

Keywords: kale, healthy, snack, garnish, side, vegetarian, vegan, garlic, keto