• servings 15

Ingredients

  • 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
  • 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • Flaked sea salt or coarse salt, for sprinkling

Variations

To prepare these crinkly kale crisps as featured on "Martha Stewart's Haunted House," use 2 pounds of Tuscan (or lacinato) kale, omit the lemon zest, and serve with Balsamic Glaze for dipping. Instead of making your own balsamic glaze, you can use a store-bought version, such as Colavita, available at specialty food shops and some supermarkets.

Directions

  1. Step 1Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.