Kale Crisps With Sea Salt and Lemon

1 pound Tuscan Kale, thick stems removed and leaves sliced crosswise into 2-inch ribbons
2 tablespoons extra virgin olive oil
finely grated zest of 1 lemon
flaked sea salt or coarse salt, for sprinkling

Preheat over to 375. Toss kale with oil, spread in a single layer on each of the 2 rimmed backing sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.

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