1 large head kale, rinsed, dried, de-stemmed, tore apart in large chunks
olive oil to lightly coat (~1-2 Tbsp)
1 Tbsp fresh lemon juice (add a little more if you like it tangier)
salt to taste
optional - black pepper or red chili flakes to taste
Instructions
Preheat oven to 325F.
Place kale in large bowl and mix in olive oil and lemon juice. Sprinkle conservatively with a pinch of salt and black pepper. Add any other favorite spices if you like. Mix in salt and/or spices.
Lay kale out in an even layer on a baking sheet and bake ~ 7-10 minutes.
Take the pan out and loosen up any kale pieces that are stuck. Rotate the pan and bake another 7 minutes or until kale chips are crispy. You may need to take crispy pieces off when they are done and leave other pieces longer if they are not crispy yet.
Add salt to taste. Happy Eating! Beckie
Notes
Why rotate the pan? Most ovens don't cook uniformly or evenly within the oven, so you are giving the ingredients the opportunity to cook more evenly if you rotate the pan. I've cooked in a lot of different ovens as a personal chef. 90% of the time there is a general hot spot - i.e. - back left side of oven is hotter than the rest.
Kale too soggy and not getting crisp? You may have crowded the pan with too much kale. Next time try less kale on the pan and bake in two rounds instead of one. Up your time or temperature if your oven runs on the cooler side.