Crispy Kale Salad with Lime Dressing

Microwave sugar and 2 Tbsp. water on high in a medium microwave-safe bowl until sugar is dissolved, about 30 seconds. Let cool. Whisk in next 4 ingredients for dressing. Set aside.

Arrange racks in upper and lower thirds of oven; preheat to 250°. Brush tops of kale leaves with oil; season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from baking sheets to a wire rack; let cool.

Mix herbs and remaining 4 ingredients with 6 Tbsp. dressing in a large bowl. Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.