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Crispy Lemon Pepper Arugula

You may have heard of crispy kale—now try crispy arugula. The crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 oz. arugula leaves (6 cups)
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 tsp. lemon pepper seasoning

Instructions: 

Preheat oven to 350°F. Toss together arugula, olive oil, and lemon pepper in large bowl until arugula is well-coated with oil. Spread in single layer on 2 large baking sheets. Bake 8 to 10 minutes, stirring occasionally with tongs, or until leaves are crispy and dark green. Season with salt, if desired, and cool on baking sheets before serving.

Nutrition Information: 

Calories: 
67
Protein: 
<1 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
Carbohydrates: 
1 g
Cholesterol: 
0 mg
Sodium: 
68 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Serves 4

Comments on this Recipe

This didn't work out at all like crispy kale, which I make frequently. The arugula just wilted. Very disappointing.

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