1 bunch kale, stems removed and leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1⁄4 cup sesame seeds
Preheat oven to 250 degrees. In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with sea salt. Toss until evenly coated. Transfer to a rimmed baking sheet and bake for 30 minutes.
Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 more minutes. Let cool completely. Store in an airtight container for up to 3 days.