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Kale Crisps with Sea Salt and Lemon

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At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.

Source: Martha Stewart Living, November 2010
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  • singabha
    24 FEB, 2011
    I halved the recipe and tried making the chips with one bunch of Kale. I'm disappointed that the results were not as good. The greens did not dehydrate/crispen evenly, though I had spread them out on a large baking sheet. Also, the recommended amount of olive il is a little too much and makes the chips too oily.
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