One bunch of Lacinato kale (other varieties are fine, too)
1 tablespoon of olive oil
Coarse to taste
Grated parmesan cheese to taste (optional)
Metal cookie sheet
Wash and thoroughly dry kale leaves
Rip pieces of leaf off the rib (the hard lighter green center part of the kale leaves) into about 1-2 inch pieces and place in large mixing bowl
Drizzle olive oil over shredded leaves and mix well
Place onto a cookie sheet lined with parchment paper.
Bake at 250 degrees for about 20 minutes. Check after 15 minutes. Cooking these “low and slow” is the key to consistently delicious kale chips. Many recipes cook kale at 300 degrees or higher to cook faster, but I find it can brown the leaves which makes them bitter-tasting.
Sprinkle on salt and parmesan cheese immediately after removing from the oven
Cool 3-5 minutes and then enjoy!
Recipe by Rootopia at http://rootopia.com/crunchy-kale-chips/