Lemon-Pepper Kale Chips

By Tufgrlz

Ingredients

• 8 dinosaur kale leaves, stemmed
• 1 tbsp. EVOO
• Sea salt and freshly ground pepper
• 1 lemon, for zesting

Preparation

Step 1

1.Preheat the oven to 375°. Rub the kale with the EVOO, evenly coating both sides; cut into 2-inch pieces.

2.Spread out the pieces evenly on 2 parchment-lined baking sheets; season with salt and pepper. Bake, rotating and switching the pans halfway through cooking, until crisp, about 8 minutes.

3.Zest the lemon over the hot chips.


***BBQ Omit salt and pepper. Sprinkle barbecue rub over hot chips.

Spicy Thai Stir a couple dashes of sriracha into EVOO before coating leaves.

Ranch Omit salt and pepper. Sprinkle ranch dip mix over hot chips.

Toasted Sesame Sprinkle seasoned chips with sesame seeds before baking.

Salt ’n’ Vinegar Omit pepper. Whisk 1/2 tsp. white vinegar into EVOO before coating leaves. Sprinkle coarse salt over hot chips.