Ingredients
1
large bunch kale leaves
1
tablespoon olive oil
1/2
teaspoon kosher (coarse) salt
2
tablespoons grated Parmesan cheese
Preparation
Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Wash kale leaves; remove stems from leaves. Cut or tear leaves into large pieces.
In large bowl, toss kale and olive oil until well coated. Arrange leaves in single layer on cookie sheets; sprinkle with salt.
Bake 18 to 20 minutes or until crisp. Sprinkle with grated Parmesan cheese. Cool completely, about 15 minutes.
