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Kale Chips with Sea Salt
1 pound Toscano Kale, thick stems removed. Cut leaves into 2 inch ribbons
2 tablespoons olive oil
lemon zest from one lemon
Sea Salt or Course Salt
Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of two rimmed baking sheets. Bake, tossing kale and rotating pans halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with zest and salt. Toss to coat.
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