Kale Crisps with Sea Salt and Lemon

By contessawannabe

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

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

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.