Preheat oven to 350°F.
Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips (optional), and chow immediately.
