Crisp Kale Chips With Chile and Lime

• 20 cups kale, torn into bite-size pieces, washed and thoroughly dried
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon kosher salt
• Finely grated zest of 2 limes
• Flaky sea salt, or to taste
• Mild chile powder

1. Heat the oven to 350 degrees.
2. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
3. In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches.
4. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens.
5. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches).
6. Bake the kale chips until the leaves look crisp and crumble, about 12 minutes.
7. If they are not ready, bake for another 2 to 4 minutes.
8. Remove from the oven and cool to room temperature.
9. Toss with the lime zest, sea salt and chile powder to taste.

kale, extra virgin olive oil, kosher salt, limes, salt, chile powder

Taken from cooking.nytimes.com/recipes/12152 (may not work)