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1
Chips: Put an oven rack in the center of the oven.
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2
Preheat the oven to 350 degrees F.
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3
Remove the thick stem from the kale and discard.
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4
Cut the leaves into 2 to 3-inch pieces.
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5
Put them in a bowl and drizzle with olive oil.
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6
Toss well.
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7
Arrange the kale in a single layer on parchment paper-lined baking sheets.
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8
Bake for 10 to 12 minutes until crispy and slightly dark on the edges.
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9
Season with salt and pepper, to taste.
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10
Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices.
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11
Put them in a bowl and drizzle with olive oil.
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12
Toss well.
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13
Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes.
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14
Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer.
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15
Season the chips with salt and pepper, to taste.
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16
Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest.
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17
Season with salt and pepper, to taste.
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18
Transfer all the chips to a large bowl and serve with the mayonnaise.
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19
Cook's Note 1: Some potato chips will cook faster than others.
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20
Remove the chips from the baking sheets as soon as they become brown and crispy.
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21
Cook's Note 2: The recipe can be doubled or tripled.
