Kale Crisps with Sea Salt and Lemon

Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.

1 lb Tuscan kale (1-2 bunches), thick stems removed and leaves sliced crosswise into 2” ribbons
2 Tbsp. extra-virgin olive oil
1 lemon, grated and zested
flaked sea salt or coarse salt, for sprinkling

Preheat oven to 375°F.

Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes.

Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.

Makes 15 servings.