1 head of green curly kale (I used Lacinato)
Juice of 2 limes
2 T olive oil
1/2 cup cashews, ground to a powder (I didn't have cashews so skipped this)
2 T chili powder
1 T salt
1. Preheat oven to 350F. Rinse kale leaves and shake or pat dry. Tear leaves into chip-sized pieces. Reserve the stems for another use, like vegetable stock.
2. In a large bowl, combine kale with all other ingredients. Mix with your hands until kale looks wet and seasoning is evenly distributed.
3. On two large cookie sheets, spread out kale leaves so they are flat and not overlapping the best you can.
4. Bake for about 8 minutes. Flip and move chips around to cook evenly. Bake another 8 minutes or so. When they are done they should be absolutely crispy. Once crisp they tend to burn quickly so check on them every minute or so towards the end!