Crisp Kale Chips With Chile and Lime

1. 1

   Heat the oven to 350 degrees.

2. 2

   Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.

3. 3

   In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches.

4. 4

   Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens.

5. 5

   Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches).

6. 6

   Bake the kale chips until the leaves look crisp and crumble, about 12 minutes.

7. 7

   If they are not ready, bake for another 2 to 4 minutes.

8. 8

   Remove from the oven and cool to room temperature.

9. 9

   Toss with the lime zest, sea salt and chile powder to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.