Call these “kale chips” and watch them disappear! Seriously. They’re completely strangely delicious, and all you need someone to do is try one — then they’ll have another. And another.
- Measuring spoons
- 2 large baking sheets
- Large bowl
- Pot holders
- 1 bunch kale (any kind), washed and dried well
- 1 tablespoon fresh lemon juice plus the finely grated zest of half a lemon
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- Turn the oven on and set the heat to 250 degrees. Lightly oil two large baking sheets by spreading a little oil (about 1 teaspoon per pan) around them with your hand or a paper towel.
- Strip the ruffly leaves off of the kale's stems by grasping the bottom of each stem and pulling your hand up along it, stripping off the leaf part and leaving behind the tough stem, which you can compost or throw out. Tear the kale into large pieces and put them in the bowl.
- Add the lemon juice, oil, and salt to the bowl and use your hands to mix gently so that the leaves are evenly coated.
- Arrange the kale on the baking sheets in a single layer.
- Once the oven temperature has reached 250 degrees, put the baking sheets in the oven and bake until the leaves are dry and crispy, but before they start turning dark brown, around 30-35 minutes. If some are ready before the whole pan is, carefully remove them with tongs.
- Sprinkle on the grated lemon zest and warm or at room temperature.