Toss kale with olive oil, salt, lemon peel and lightly massage the leaves.
Lay the kale in a single layer on a parchment paper lined baking sheet. Bake for about 10 to 15 minutes till the edges are brown but not burnt.
Beetroot and Sweet Potato Chips
Preheat oven to 375 degrees F (190 degrees C).
Do make sure that the slices are consistently thin and even (I used the 7.5 mm setting on my mandolin slicer). Toss the slices, olive oil, grated garlic, zaatar and salt in a small bowl.
Lay the slices in a single layer on a parchment lined baking sheet, without crowding the slices. Bake for 8 minutes, then flip the slices over, and continue baking for about 7 minutes more, until chips are tender in the middle, and crispy on the edges.
Be sure to watch carefully, especially towards the end, to prevent burning. Remove from oven and let cool.
It may take a trial or more to get the baked chips to work out well as ovens and other characteristics may vary.
Zaatar is a popular middle eastern spice mixture that is a blend of some dried herbs such as thyme, sesame seeds, sumac, and often some spices and salt.