Crispy Kale Chips

I had these at a friends house and they were fabulous. They taste like kale, but without all the toughness. The chips are crunchy and surprisingly fun to eat. 1 bunch of crinkly kale, torn into bite-size pieces, thoroughly dried 1 tbs. extra virgin olive oil kosher salt Finely grated zest of 2 limes, optional Mild chile powder, optional 1. Heat the oven to 400 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven. 2. In a large bowl, toss kale pieces with olive oil and kosher salt. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out single layer onto 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 10 minutes. If they are not ready, bake for another 2 to 4 minutes. 3. Remove from the oven and cool to room temperature. If you like, toss with the lime zest, sea salt and chile powder to taste.