Parmesan Kale Chips

If you are a fan of kale chips looking for a twist look no further.  A little while ago I shared a Soy (sauce) and Sesame Kale recipe.  Today's recipe is another variation of the basic salt and olive oil but with Parmesan this time.  How can you go wrong with Parmesan?  It is a favorite addition in my family.

I found this recipe in the May Sunset Magazine and made just one little recipe change.  They used pepper and salt, I omitted the pepper and added a little extra cheese instead. 

Parmesan Kale Chips

7 to 8 oz (1 small bunch) kale

1 1/2 Tbsp olive oil

1/4 to 1/2 tsp coarse sea salt

3 Tbsp grated Parmesan cheese

1. Preheat oven to 300 degrees.  Rinse kale and thoroughly blot dry with a kitchen towel (or leave to dry in a colander for awhile on the counter like I do).  Tear leaves from ribs, discard ribs.  Tear leaves into 4 inch pieces.  Pour oil into a large bowl, add kale and toss to coat evenly.

2. Arrange leaves in a single layer on 1-2 rimmed baking sheets (make sure there is enough space or they won't get crispy).  Bake 13 minutes.  Sprinkle chips evenly with 3 Tbsp grated Parmesan cheese, stir to coat.  Switch the baking sheet positions and bake 13 more minutes.