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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- 4 oz. arugula leaves (6 cups)
- 2 Tbs. olive oil
- 2 tsp. lemon pepper seasoning
Preparation
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
- Cholesterol Content 0 mg
- 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