30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 2 - 4 • They’re so good you’ll want to eat the whole bunch of kale this way so make sure you make enough! Pro tip: You can use this same recipe for roasted broccoli and it's delicious too! (Just make sure you use the tops only to keep it low FODMAP).

INGREDIENTS

1 bunch kale – leaves trimmed away from stems (discard the stems)

1 tablespoon olive oil

Salt (about ½ tsp)

Pepper (generous grinding)

Cayenne pepper (1/4 tsp)

Paprika (1/4 tsp)

Chili powder (1/4 tsp)

DIRECTIONS

Preheat oven to 300 (keeping the temp lower helps prevent burning)

Line rimmed baking dish with parchment paper

Wash kale and dry as much as possible.

Cut or tear into palm size pieces.

Put in plastic bag.

Drizzle ½ the olive oil in the bag and shake vigorously to coat kale leaves.

Add the remaining olive oil and shake again.

Spread in 1 layer on the parchment.

Sprinkle with salt, pepper and spices

Cook for 10 minutes.

Rotate pan (turn it around)

Cook for another 10 minutes.

Remove from oven and cool slightly (if you can wait that long!)

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.