Crisp Kale Chips With Chile and Lime (Melissa Clark, NYT Cooking)

Ingredients:

• 20 cups kale from 1-2 bunches(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

Heat the oven to 350°. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.

In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.

Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.