Kale Crunch Chips

From Devlin Farms, Tennessee

A little olive oil or oil spray for the baking tray
1 large bunch fresh kale, stemmed (remove the harder center rib) and torn (about 1 pound)
1 tablespoon salt (I like sea salt or coarse salt)
2 to 3 tablespoons grated parmesan (optional)

Preheat oven to 350ºF. Line a large baking tray or two with foil, then brush or spray it with oil. Add the torn kale, spreading out each leaf as much as possible. Avoid overlapping the leaves. Bake for 10 minutes, stirring once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crisp the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container--no refrigeration necessary.