Trade out high-fat potato chips for kale baked along with olive oil and Parmesan cheese - the result is unbelievably crispy, flavorful, and heart-healthy.
Recipe yields 8 servings
Preheat oven to 400°.
Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Wash kale and dry thoroughly.
In a large bowl, drizzle kale with oil and sprinkle with salt. Mix very well to evenly coat.
On large rimmed baking sheets, arrange kale in a single layer. Do not overlap leaves. (Kale may need to be baked in batches.) Bake for 8 to 12 minutes, or until the leaves are crisp and slightly browned.
Let kale chips cool and sprinkle with Parmesan cheese, if using. Cooled kale chips can be stored in an airtight container for up to 2 days.