Crunchy Chili Lime Kale Chips

C r u n c h y C h i l i L i me

K a l e C h i p s

Ingredients 2 cups kale leaves ½ tsp. extra virgin olive oil ⅛ tsp. coarse kosher salt ⅛ tsp. ground chili pepper 1 tsp. lime juice

Directions 1. Preheat oven to 275° F/135° C. Place the Silicone Baking Sheet with Rim on a baking sheet for transferring to oven. 2. Pull kale leaves off the thick stem in large pieces. 3. Toss leaves with remaining ingredients in medium Thatsa Bowl and massage leaves until oil has coated the leaves. 4. Spread out kale into single layer on the Silicone Baking Sheet with

Rim. 5. Bake for 20–25 minutes or until very crispy. Store in sealed

Tupperware container up to 3 days.