Makes enough for 1-4 people, depending on greediness
1 large bunch kale
1 tsp olive oil
1/2 tsp lemon juice
fine sea salt
Preheat oven to 300°F.
Wash and thoroughly dry kale. Cut out the thick center stalk, then cut into bite-sized pieces (I just do this with kitchen scissors—you don’t need to be precise). In a large bowl, combine kale, olive oil, and lemon juice. Make sure the olive oil gets all over the kale. Spread the kale in a single layer on a couple of cookie sheets. Sprinkle with salt. Bake for 20-30 minutes. The time will vary depending on the amount of moisture in your kale. You want the kale to get nice and crispy and dark. Just keep a close eye on it and make sure it doesn’t burn. When your kale is good and crunchy, you may want to put a little more salt on it, or toss it with some nutritional yeast (via Butternut squash & kale chips. | Door Sixteen)
