Kale Crisps with Sea Salt and Lemon
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 pound tuscan kale (1 bunches)
- Lemon, zest of (1)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt or coarse salt, Flaked (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 2, 2011 (1 year ago).
49 people saved this recipe.
