This is a great snack–nutritious, too! You can also crumble it up and sprinkle it on salads, grain dishes, pasta…

1 bunch kale — (about 1 lb) stemmed
olive oil or oil spray — for the baking pan

Options:
kosher or sea salt
2-3 tbsp grated parmesan cheese
nutritional yeast

1. Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil.

2.  Chop kale coarsely or in long shreds (chiffonade). The baking time will be decided by the size of the pieces. Add the kale and spread out as much as possible.

3. Bake for 5 to 10 minutes, mixing it up once or twice during that time. Sprinkle with salt, parmesan, or nutritional yeast, if desired, and bake for 10 to 15 minutes longer, stirring occasionally, until it’s as crisp as you like it. Watch closely and stir often to prevent burning.

4. Remove from the oven, and let the kale cool on the tray.

Yield: 2 to 4 cups