We are loving these Lemon Kale Chips. I can’t make enough of them –the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.
You can use curly kale (as in the photo above), or dino (lacinto) kale or any other type. My boys say it is best with the curly kale.
- 1 bunch kale (prepared and washed)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon celtic sea salt