Servings: 4 to 6
Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool to room temperature in a single layer so they don’t steam and become soggy. Either way, serve soon after roasting.
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Well this was definitely a success! We doubled the recipe and my family of four devoured two huge bunches of kale in one sitting. Really addictive and distinctive flavor, perhaps from the apple cider vinegar and lemon zest combo.
My wife's friends really enjoyed the kale chips at a get-together and asked for the recipe. Just make sure to sprinkle the sea salt on the kale after it is spread out on the baking sheet. I also used parchment paper on the roasting pan. Enjoy!
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