Parmesan Kale Chips
1 large bunch flat-leaf kale
Olio’s Organic extra virgin olive oil
Kosher salt
Freshly grated Parmesan

Heat oven to 350 degrees. Line 2 sheet pans with parchment paper.
With a sharp knife, remove and discard hard rib from center of each leaf, leaving kale as intact as possible. Place kale on prepared sheet pans, drizzle or brush with olive oil and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan and bake another 5 minutes. Cool and serve.
Makes 6 servings.
Make it ahead: Prepare and cool to room temperature. Wrap tightly and store at room temperature for up to 4 days.
**Recipe courtesy of Ina Garten