Lemon Kale "Chips"

These were SO easy!  A tasty, nutritious alternative to standard chips, even my "sometimes like pulling teeth to get him to eat veggies" husband munched on a handful of these, and commented, "these are really good!"  I'll probably be making them again very soon...  :-)   


[EJ's notes: this recipe makes about a medium-small bowl's worth... perfect if you've never tried kale crisps before and aren't sure if you (and your taste-testers) will like them.  Next time, I will probably double it.  It may seem like a TON when you start, but they cook down quite a bit.  If you're still unsure about it, you could half this recipe pretty easily, although I'd probably leave the salt the same.]

Lemon Kale "Chips"
Ingredients: 
2 bunches kale, washed and de-stemmed
2 Tbsp olive oil 
2 Tbsp lemon juice 
¼ tsp course sea salt

Directions:
Preheat oven to 350°.
Chop or tear kale into 1 inch pieces.
Place kale in a large bowl.
In a small bowl, combine oil, lemon juice and salt, then with hands, massage into the kale until evenly coated.
Place kale on parchment-lined baking sheets in single layer.
Bake at 350° for 12 minutes, or until kale is dark green and crispy.  (If cooking 2 pans at once, rotate halfway through-- and you may need a minute or two more)
Cool and serve.