Crispy Kale Chips

3 bunches fresh kale
1 T. extra virgin olive oil
1/2 tsp. kosher or sea salt
1 T. lemon juice, optional (for a more acidic taste)

Directions: Preheat oven to 375 degrees. Cover a rimmed baking sheet with foil. Under running water, wash each kale leaf carefully, splaying the leaves to get into the crevasses. Arrange in a single layer on a double layer of paper towels. When the paper towels are completely covered, put another paper towel on top and press gently to remove as much water as possible. Cut into 4-6 inch pieces.

In a bowl, add olive oil, lemon juice if desired, and then the kale. Loosely swirl the kale leaves to distribute the mixture. Rub kale leaves together, covering every bit of leaf with the oil/lemon juice.

Arrange the leaves in a single layer on the baking sheet. Sprinkle the salt evenly. Bake for 5 minutes, then stir around and bake for another 5-10 minutes (depending on how crispy you want them).