CRISP KALE CHIPS WITH CHILE AND LIME

CRISP KALE CHIPS WITH CHILE AND LIME image

Yield 6-8 servings

Number Of Ingredients 6

20 cups kale, torn into bite-size pieces, washed and thoroughly dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
Finely grated zest of 2 limes
Flaky sea salt, or to taste
Mild chile powder.

Steps:

1. Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven. 2. In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12 minutes. If they are not ready, bake for another 2 to 4 minutes. 3. Remove from the oven and cool to room temperature. Toss with the lime zest, sea salt and chile powder to taste.