Crispy Lemon Pepper Arugula

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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.

  • 4Servings


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


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
  • Carbohydrate Content: 1 g
  • Fat Content: 7 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 68 mg
  • Sugar Content: 0.5 g