Food & Cooking Recipes Appetizers Kale Crisps with Sea Salt and Lemon 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 50 mins Yield: 12 to 15 Serves 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. 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 Directions 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. Rate it Print