1 bunch Fresh kale
1 Tablespoon Extra virgin olive oil
1/3 cup Freshly grated Parmesan cheese plus extra for garnish
1. Line two baking sheets with parchment paper. Preheat oven to 300ºF.
2. Wash kale. Remove leaves from stems and tear into potato-chip-size pieces. Spin dry or pat the leaves dry with a towel. Spread the leaves in a single layer on the cookie sheets; do not overlap the leaves.
3. Lightly brush each leaf with a bit of olive oil. Sprinkle each leaf with Parmesan.
4. Bake for 10 to 12 minutes, turning sheets half way through. Leaves should be crispy and just beginning to turn brown at the edges; don’t let them get too dark. Serve immediately with additional Parmesan sprinkled over the leaves for garnish.
Note: Try using garlic powder, Zaatar or Dukkah (Egyptian spice mixes), or your favorite spice blend.
