You may have heard of crispy kale, but how about trying crispy arugula? These crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups.
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. Serves 4