Oh boy, I love kale chips, and I have so much from my winter garden. Preheat oven to 375*. Take a bag of washed kale and tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. Drizzle with a tablespoon of olive oil and sprinkle with Parmesan or your seasonings of choice. Sprinkle with kosher salt. Bake for 15 minutes, until edges are brown and kale is crispy when moved in pan.
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