Ingredients

8 - kale leaves, stemmed

1 tbsp - EVOO

Salt & Pepper

1 lemon, for zesting

Preparation

  1. Preheat the oven to 375. Rub the kale with the EVOO, evenly coating both sides; cut into 2-inch pieces
  2. Spread out the pieces evenly on 2 parchment-lined baking sheets; season with salt and pepper. Bake, rotating and switching the pans halfway through cooking, until crisp, about 8 minutes.
  3. Zest the lemon over the hot crisps.