| Yield | |
|---|---|
| Source | EveryDay with Rachael Ray, November 2011 |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | EveryDay with Rachael Ray, November 2011 |
| Prep time | 20 minutes |
| 8 | Dinosaur Kale Leaves (stemmed) | |
| 1 | Tablespoon | Olive Oil |
| 1 | Lemon (zested) | |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Preheat the oven to 375 degrees. Rub the kale with the oil, evenly coating both sides; cut into 2-inch pieces.
2.Spread out the pieces evenly on 2 parchment-lined baking sheets; season with salt and pepper. Bake, rotating and switching the pans halfway through cooking, until crisp, about 8 minutes.
3.Zest the lemon over hot chips.