Super easy kale chips

Kale has been present in each of the last 5 weeks of my CSA. This week it was the tight curly variety. So for breakfast a few days ago, we made kale chips! You can totally alter the spices, we just used olive oil and lemon zest. They are addictive and the kids loved them. I'm serious!

1 large bunch of kale (I used 2 small bunches)
Olive oil, probably around 1 large tablespoon but more if needed
Grated lemon zest
Flaky or course sea salt, I used seasoned sea salt

Preheat the oven to 300ºF. Line 2 baking sheets with parchment or silicone baking mats.

Trim the tough stems from the kale leaves. Chop the kale into 3-4 inch pieces (they will shrink during the cooking process). Drizzle olive oil, sparingly, over the leaves. If the are tight and curly you will need to get in there and massage the oil into the leaves. You want a light gloss on the kale but not too much oil. Add more oil if you need it.

Combine lemon zest and the salt in a bowl.  Use your fingers to combine. Sprinkle the salt/zest mixture over the kale.

Bake for 10 minutes. Switch the baking sheets and bake until the leaves are dry and rigid, not browned, 10-12 minutes longer.

Remove the kale with a spatula (or slide them off the parchment as I did) and let them cool on a wire rack.

They won't stay crisp for long so start eating!