10 C of cut up kale leaves, roughly 3×3″ pieces (This recipe is best with the curly kale, although I also use the lacinato variety, also called Tuscan kale or dino/dinosaur kale )
2 T olive oil
1T lemon juice
1/4 C untoasted sesame seed
Remove all stems from kale.
Cut leaves into pieces about 3×3″.
Wash leaves and air dry.
Preheat oven to 200 deg.
Line large cookie sheets with aluminium foil.
Place leaves in a large mixing bowl; dribble olive oil and lemon juice all over leaves.
Sprinkle salt and sesame seeds.
With your hands, mix thoroughly.
Place on 2-3 large cookie sheets, overlapping no more than 2 layers thick.
Bake at 200 deg 30 min, flip leaves over, bake another 20-30 mins more till totally crispy.
Note: If the leaves are perfectly crispy, can store in airtight container when totally cool, and will stay crispy for a few days. Prior to serving, if chips are not crispy enough, place on cookie sheet on 250 deg for 5 min.