Kale Crisps with Sea Salt and Lemon

Kale Crisps with Sea Salt and Lemon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons

  • 2

    tablespoons extra-virgin olive oil

  • Finely grated zest of 1 lemon

  • Flaked sea salt or coarse salt, for sprinkling

Directions

Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.


Nutrition

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