Step 1

Preheat the oven to 275°F.

Step 2

Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a clean kitchen towel or salad spinner.

Step 3

Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a bowl.

Step 4

Drizzle with olive oil and toss with your hands until evenly coated. Rub each leaf gently between your fingers as you work to ensure each is covered in oil.

Step 5

Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheet. Sprinkle with salt and pepper. Optional: Sprinkle a small amount of parmesan cheese

Step 6

Bake for 18 to 20 minutes or until leaves are crispy. Serve. Store in airtight container.