Recipe courtesy Giada De Laurentiis
from Food Network

3 large kale leaves*
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Mayonnaise:
1 cup mayonnaise, Vegenaise* or regular
2 tablespoons fresh lemon juice (from 1/2 a large lemon)
1 teaspoon lemon zest (from 1/2 a large lemon)
Kosher salt and freshly ground black pepper

Directions

Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper*-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.

Transfer all the chips to a large bowl and serve with the mayonnaise.