Kale Crisps with Sea Salt and Lemon
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.
- 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
Preheat 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.