Yield: 2 cups
- 1 or 2 TB. olive oil
- 1 TB. freshly squeezed lime juice
- 1 bunch lacinato (dinosaur) kale
- ½ tsp. sea salt
Preheat the oven to 350F. Line a baking sheet with waxed paper or parchment paper. In a small bowl, combine olive oil and lime juice, and set aside. Rinse and dry lacinato kale thoroughly, using a salad spinner if you have one. (Be sure kale is dry, or you’ll have steamed or burned chips.) Remove kale stems, and cut leaves into small pieces. Spread kale on the prepared baking sheet, and drizzle with olive oil and lime juice mixture. Bake for 10 to 12 minutes or until crispy. Stay close to the oven because these can burn very quickly. Remove from the oven and immediately sprinkle with sea salt.